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Рецепт The Real Deal Brown Veal Stock

от Bob Vincent
by Bob Vincent
The Real Deal Brown Veal Stock.

Текущая фотография рецепта
by Bob Vincent
10 lbs of veal and 4 lbs of beef neck bones are used.
by Bob Vincent
Mirepoix large dice.
by Bob Vincent
Herb and spice sachet.
by Bob Vincent
Tie the sachet together with twine and cheesecloth.
by Bob Vincent
Brown the bones at 425^ for 45 minutes or until nicely browned.
by Bob Vincent
Remove fond from roasting pan and add to stock pot with bones, water and sachet.
by Bob Vincent
Brown Mirepoix in oil on medium-high heat until golden brown.
by Bob Vincent
Bring the broth to slow simmer until small bubbles begin to surface. 190^.
by Bob Vincent
Skim surface frequently.
by Bob Vincent
Add tomato paste to Mirepoix and cook 15-20 minutes. Add some stock to liquify and add to stock pot.
by Bob Vincent
Simmer for a least 6 hours. I simmered for 12 hours overnight.
by Bob Vincent
Remove stock from heat. Strain and rapidly chill in ice water. Refrigerate overnight
by Bob Vincent
Fat will solidify after refrigeration.
by Bob Vincent
Remove fat from surface and heat briefly to liquify the stock.
by Bob Vincent
You can see the stock is as thick as jello. This resulting finished stock will have little if any fat remaining.
by Bob Vincent
This will put any store bought stock to shame.
by Bob Vincent
It stores well frozen in zip lock bags

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