Recipe adapted for kosher cooking from Saveur
A brown veal stock gets its name from the rich, caramel hue that comes from roasting the bones before assembling the stock. Richer than a traditional broth, we would recommend using this stock as a braising liquid, or as a base for a hearty stew. This recipe makes quite a bit of stock, so feel free to halve the recipe, or freeze until needed.
- 8lbs Grow and Behold Rose Veal Neck Bones
- 2 tablespoons vegetable or grapeseed oil
- 3 carrots, roughly chopped
- 3 onions, roughly chopped
- 3 celery stalks- roughly chopped
- 2 tablespoons tomato paste
- 2 medium tomatoes, chopped
- 2 cloves garlic
- 2 bay leaves
- 10 peppercorns
- 3 parsley stems
- salt and pepper to taste
- Preheat oven to 400°. Place bones in a large roasting pan, lightly coated with oil. Roast the bones until they begin to brown, for 60-90 minutes, keeping an eye on them.
- When the bones have browned, add carrots, onions and celery. Coat the veggies and bones in tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes more
- Transfer the contents of the roasting pan to a large stockpot. Splash a little water into the roasting pan, and scrape up the brown bits on the bottom of the pan. Transfer the deglazing liquid into the stockpot.
- Add tomatoes, garlic, bay leaves, peppercorns, parsley, and enough water to cover everything. Bring everything to a boil and then simmer, skimming the surface occasionally, for 3 hours.
- Skim the surface one last time, and strain the stock.