Stocking Up
The beginning of the fall season is the time for cleaning out the freezer, testing recipes and "stocking" the kitchen with essential ingredients that we use to create the menus for which Perfect Pear is known. So out come the remaining 20lbs of veal bones that I've been storing since our last product of veal stock; I am down to my last 2 quarts and need to replenish the inventory of stocks I need to have on hand. This rich brown stock, redolent of the deep, intense flavor, which is the result of roasting the bones: caramelizing vegetables, adding herbs and simmering for hours on hand. This can make all the difference in a beef bourguignon, braised short ribs or au poivre sauce for a juicy veal chop. And best of all, stocks can be kept in the freezer, thawed and used to create or enhance your favorite recipes!
Rich Veal Stock
20 lbs of veal bones (ask your butcher to cut them into 3-4 inch pieces)
½ cup canola oil
1/3 cup canola oil
3 large carrots chopped
1 large head of garlic quartered
2 large onions chopped
4 stalks celery chopped
2 tbs black peppercorns
Bouquet garni (thyme, parsley, leek)
1 bottle red wine
*You can add other vegetables or trimmings you may have on hand, i.e. Mushroom stems, fennel fonds, ect.
Place bones in a roasting pan and toss with the oil. Roast at 425 degrees for 2 ½ hours.
½ cup canola oil
1/3 cup canola oil
3 large carrots chopped
1 large head of garlic quartered
2 large onions chopped
4 stalks celery chopped
2 tbs black peppercorns
Bouquet garni (thyme, parsley, leek)
1 bottle red wine
*You can add other vegetables or trimmings you may have on hand, i.e. Mushroom stems, fennel fonds, ect.
Place bones in a roasting pan and toss with the oil. Roast at 425 degrees for 2 ½ hours.
Meanwhile in a large stockpot (15 quarts) heat oil and sauté vegetables over medium heat until caramelized - about 15 minutes. Add wine and boil until reduced by approximately one half. Add the bones and cover with water. Reduce heat and allow simmering for 4-6 hours.
Strain, allow to cool slightly and refrigerate overnight. Remove from refrigerator, skin fat that has congealed on the top and return stock to the stove. Bring to a boil, reduce heat and simmer for 1 hour or until reduced by half. Cool and fill containers. Store in freezer.
*This recipe can be downsized; ingredients adjusted and cooking times modified
Strain, allow to cool slightly and refrigerate overnight. Remove from refrigerator, skin fat that has congealed on the top and return stock to the stove. Bring to a boil, reduce heat and simmer for 1 hour or until reduced by half. Cool and fill containers. Store in freezer.
*This recipe can be downsized; ingredients adjusted and cooking times modified
