To begin with gather the following ingredients:
- 2 Tablespoons of Vegetable Oil
- 8 Pounds of Veal Bones
- 1 Gallon Cold Water
- 2 Cups Red Wine
- 2 White Onions (Large Dice)
- 2 Unpeeled Carrots (Large Chop)
- 2 Ribs of Celery (Large Chop)
- 6 Ounces Tomato Paste
- 2 Sprigs of Fresh Thyme
- 2 Tablespoons Whole Peppercorns
Veal bones can be found a most supermarkets. They should include the knuckles and trim, and should be meaty with a high fat content.
Recipe:
- Heat a lightly oiled roasting pan in a 425 F preheated oven. Add the veal bones and return the pan to the oven. Roast the bones, turning them a few times, until they are a deep brown or caramelized (30-45 minutes).
- Transfer the bones to a large stockpot. Add the cold water and salt, and bring to a gentle simmer over low heat. Meanwhile, deglaze the roasting pan with the red wine, scraping the fond, or drippings, from the bottom of the pan. Add to the simmering stockpot and simmer for 5 hours skimming any fat or impurities that float to the surface.
- Heat a small rondeau over medium-high heat and add the remaining oil. Add the onions, carrots, and celery and cook, stirring frequently, until the onions are a deep golden color (15-20 minutes).
- Add the tomato paste and cook, stirring constantly, until it gives off a sweet aroma (1-2 minutes). Be very careful at this step. The tomato paste will burn very easily and give the stock a burnt, bitter flavor.
- Deglaze the rondeau with a ladle full of the simmering stock, making sure to scrap all the caramelized flavor from the bottom of the pan. Add this mixture, peppercorns, and thyme sprigs back into the simmering stock. Simmer for one additional hour.
- Remove from the heat and strain the stock through a fine meshed sieve. Skim any fat that rises to the surface.
At this point the stock should have a deep brown color, rich taste, and velvety texture. Once cooled, the stock will take on a rubbery consistency. This is normal. Natural gelatin is rendered out of the veal bones as they simmer. The stock will “melt” as it is reheated.
Tips:
Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch.
Variations:
Try substituting 8 pounds of chopped beef for a fantastic beef stock. When using beef, it is not necessary to roast the beef. Simply brown it before adding it to the stockpot. Alternately, substitute 8 pounds venison bones instead of the veal bones for a rich wild game stock.
