Veal Stock

Name: Veal Stock
Yield: Makes about 4 quarts (16 cups)
Ingredients: 10 pounds veal bones, cut from the leg; 6 celery ribs, chopped; 3 carrots, chopped; 3 medium yellow onions, chopped; 6 garlic cloves, crushed; Handful of mushroom stems (optional); 1 bunch of parsley (leaves and stems); 4 bay leaves; 2 cups dry red wine (such as Cabernet or Burgundy); 1/4 cup tomato paste

By Todd Gray and Ellen Kassoff Gray

March 11, 2013

This recipe makes quite a bit of stock, but that's a blessing since it must cook for 24 hours. Freeze it in 1-quart containers (or smaller) so it's handy for later use. If you are pressed for time, by all means begin with a prepared version of demiglace (available in most grocery stores or online, such as Demi-Glace Gold brand), and dilute it with 2 to 3 parts water—this is a fine and practical option to making your own veal stock.

Recipe notes

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