Low-Sodium Brown Veal Stock
Yields: 8 cups
Preparation Time: 4 hours
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 12-quart Stockpot, 6-quart Pasta/Steamer Basket, 6 ½-quart Stockpot
In the 12-quart Stockpot, preheat the pan over medium heat, brown bones, meat and trimming thoroughly, about 10 minutes, stirring occasionally. Do not burn. Remove the bones, meat and trimmings to a platter. Add onions, carrots and celery. Saute until lightly browned, about 5 minutes. 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 Stockpot with ½ cup water.
Remove the Stockpot from the heat and transfer all the ingredients, including the liquid, to the Pasta Steamer basket place inside the 6-quart Stockpot. Fill the pan with water to 1 inch below the large perforated holes in the basket. Bring to a boil over medium-high heat. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low, cover the pan, open the vent and simmer 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 gently 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, allow to cool slightly, strain through a fine sieve, and 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.
Replace the veal with 3 to 4 pounds of meaty beef or pork bones (roasted), meat and trimmings. Cook as above.
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