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Low-Sodium Brown Veal Stock

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EQUIPMENT: Butcher knife, French chef's knife, cutting board, 13-inch French Skillet, 6½ -quart stockpot, 6-quart steamer/spaghetti basket, large serving spoon, 4-ounce ladle

PREPARATION TIME: 4 hours – Make about 8 cups

From Chef Charles Knight’s bestselling cooking “Healthy Meat & Potatoes”

Veal Stock

  • 3 to 4 pounds meaty veal bones, meat and trimmings
  • 2 onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 tablespoons tomato paste
  • About 4 quarts water
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 4 sprigs fresh parsley with stems
  • 8 peppercorns, cracked

In a hot, dry 13-inch French skillet over high heat 390˚F to 450˚F, brown the bones, by searing the meat and trimmings thoroughly, about 15 to 20 minutes, turning occasionally. Remove the bones, meat and trimmings to a platter and set aside (DO NOT BLACKEN OR BURN). Reduce the heat to medium or medium-high 360˚F to 390˚F. Add the onions, carrots and celery. Sauté until slightly browned, about 5 to 8 minutes, stirring occasionally. Add the tomato paste and sauté until the paste turns reddish-brown in color, about 5 to 7 minutes. Do not allow the residue that forms on the bottom of the pan to burn. Deglaze the skillet with about 1 quart of water. Scrape the skillet with a wooden spoon to loosen bits from the pan.

Remove the French skillet from the heat and transfer all the ingredients to the 6-quart steamer basket placed inside the 6½ quart stockpot. Fill with water to just below the large holes. Over medium-high heat 360˚F to 390˚F, bring the stock to a boil. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the remaining ingredients. Reduce the heat to low 180˚F to 210˚F, cover the pan, open the vent and simmer for about 5 hours. Do not allow the stock to return to a boil.

To strain the stock, lift the steamer basket above the liquid level and press the juices out with a large serving spoon. The basket contents can be discarded or reserved and frozen as a starter for your next batch of stock.

To remove the fat, place the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.

To store, package in 1-cup quantities and freeze up to 3 months.

VARIATIONS

Low-Sodium Brown Beef or Pork Stock

Replace the veal with 3 to 4 pounds of meaty beef or pork bones, meat and trimmings. Cook as directed.

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