| Now, with this recipe, you can make all those great classic red wine sauces! Ingredients 50 pounds veal bones (or veal and beef bones), cut into 3-5 inch hunks 7 onions, coarsely chopped 7 medium carrots, coarsely chopped 4 celeries, coarsely chopped 3 leek, coarsely chopped 2-3 cups tomato paste 1 tbsp whole peppercorns 5 bay leaves 4 sprigs fresh thyme 8 garlic cloves, smashed, optional Directions If you want to make lamb stock, substitute lamb bones for the veal and beef bones and continue with the recipe. 1. Preheat the oven to 450 degrees F. 2. Arrange the bones in roasting pans. Spread them out so they will roast in a single layer. Roast in the oven until dark golden brown, about 1 1/2 hours, turning to brown all sides. 3. Then add about a gallon to each roasting pan. This will help loosen the good stuff from the bottom. Leave the pans in the oven with the doors open and “rest” for about 30 minutes. 4. At the point, when you have put the water in the pans, smear the tomato paste in a large steam kettle (all up the sides too. Then add the remaining ingredients, and let it brown in the kettle until the bones are ready to come out. Transfer them to the kettle, scraping up any particles that stick to the bottom of the pan, and add that too. 5. Add cold water to the kettle, enough to cover the bones, and an additional 2-3”. Bring the water to a boil. While it is heating, use a ladle to remove any fat that floats to the surface. Reduce the heat, and simmer uncovered for 8 to 12 hours. Skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times. 6. Strain the stock through a regular S/S strainer first, and then, once again through a strainer, but this time, lined with cheese cloth. 7. Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using. To make “demi glace”, divide the stock among “Dutch ovens” (shallow, but wide bottom pans. (This allow relative rapid evaporation). Let all the pots boil until the stock have reduced to 1/5th or 1/6th of original amount. Now you have ‘demi glace”! Let it cool as quick as possible (spread among several containers and use “ice wands” if you have them. When it is completely cold, it will be hard as very firm jello. You can now divide it in to 1 lb pieces (using a knife), and wrap individually in plastic wrap. They can be refrigerated for about a week, or frozen for months. THIS IS LIQUID GOLD! You can not make true classic brown sauces without it. Now you know the secret! |
 |
 |
| Veal Stock (and Veal Glace) |
|
|
 |