Summer is the time for cleaning out the freezer, testing recipes and "stocking" the kitchen with the essential ingredients that we use to create the recipes for which the Perfect Pear is known.
So out come the remaining 20 lbs of veal bones that I have been storing since the last production of stock;I am down to my last two quarts and need to replenish. This rich brown stock, redolent with deep and intense flavor, is the result of roasting the bones, caramelizing vegetables, adding herbs and simmering for hours. Using homemade stocks can make all the difference in a beef bourguignon, braised short ribs or an au poivre sauce for a juicy veal chop. And best of all, stocks can be kept in the freezer and thawed when needed to create or enhance your favorite recipe.
Rich Veal Stock
20 lbs. of veal bones (ask your butcher to cut them into 3 or 4 inch pieces)
1/2 cup vegetable oil
1/3 cup olive oil
3 large carrots chopped
1 head of garlic quartered
2 large yellow onions chopped
4 stalks of celery chopped
2 tbs. black peppercorns
Bouquet garni (thyme, parsley, leek)
1 bottle dry red wine
Note: you can add other vegetables or trimmings you may have on hand, i.e. mushroom stems, fennel fronds, etc.
Toss bones with oil and place in roasting pan. Roast at 425 degrees for 2 1/2 hours, rotating the bones one or two times.
In a large stockpot (15 quarts), heat oil and saute vegetables over medium heat until caramelized, about 15 minutes. Add the wine and boil until reduced to approximately one cup. Add the bones and cover with water. Bring to a boil, cover, and reduce heat allowing the stock to simmer for 6 to 8 hours. Strain, allow to cool slightly and refrigerate overnight. Remove from the refrigerator, skim the congealed fat and return the stock to the stove. Bring to a boil, reduce heat and simmer uncovered for 1 hour or until reduced by half. Cool and fill containers. Store in the freezer.
Note: this recipe can be downsized, ingredient quantities adjusted and cooking times modified.
No comments:
Post a Comment