Recipe - Primary Veal StockCategories: Stewart2, Primary Veal Stock
10 pound Veal breast or other meats
2 cup Dry white wine; preferably
6 md Yellow onions; quartered
4 md Carrots; coarsely chopped
10 lg Leeks; white and green
parts, well washed,
1 Celery rib; (with leaves)
from center of
1 lg Bouquet garni; see * Note
2 Chicken bouillon cubes; or
2 teaspoon Salt
* Note: To make Bouquet Garni, place 30 parsley stems, 2 large sprigs fresh
thyme, and 2 small or 1 large bay leaf into a square of cheesecloth. Tie
with kitchen twine.
Preheat oven to 400 degrees.
Cut the meat into large chunks, and remove as much fat as possible. Place
the meat in a large roasting pan, and roast until all the juices in the pan
have browned to a deep golden russet color, about 45 minutes, taking care
not to burn the juices.
Transfer the meat to a large stockpot. Discard the fat in the roasting pan.
Place the roasting pan over mediumhigh heat and add the wine, or two cups
water, scraping up the golden brown glaze at the bottom of the pan. Pour
mixture into stockpot, and add 10 quarts of water. Bring to a boil, and add
the vegetables, cloves, bouquet garni, and bouillon cubes or salt. Return
to a boil, reduce heat to mediumlow, partially cover, and simmer about 4
hours or until broth has a rich beef flavor; skimming off any scum from the
surface during cooking. It may be necessary to add warm water to the pot
during cooking to keep the water level approximately even throughout
Once the stock is finished cooking, remove from heat and allow to cool to a
more manageable temperature, about 160 degrees or higher. Strain the stock
through a finemeshed strainer either directly into storage containers or
into a large bowl from which it can then be transferred into smaller
storage containers. Once stock is in the storage containers, cool it down
quickly by placing the containers into an icewater bath. Once cooled
completely, cover, and refrigerate.
Keep containers refrigerated until all the fat has risen to the surface and
hardened. Before using, break up the solidified fat, and discard. Keep
refrigerated for up to 4 days or freeze for up to 6 months. To keep
refrigerated stock longer, reboil it every fourth day. Reboil frozen stock
for up to 5 minutes before using to prevent spoilage.
Makes 10 quarts.
Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "10 quarts"
Per serving: 481 Calories (kcal); 8g Total Fat; (13% calories from fat);
13g Protein; 104g Carbohydrate; 1mg Cholesterol; 5935mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 15 One half Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe by: Recipe from Madeleine Kamman, chef and author
Converted by MM_Buster v2.0n.
Primary Veal Stock recipe makes 8 Servings