Name: Veal Stock
Yield: Makes about 1.75 liters
Cuisine: American
Ingredients: 455 grams tomatoes, cut into 1-inch chunks; 2 bay leaves; 1 calf’s foot, split; 14 grams thyme sprigs; 23 liters water, cold; 450 grams tomato paste; 4.5 kilograms veal bones, necks, and backs; 340 grams carrots cut into 1-inch mirepoix; 340 grams leeks cut into 1-inch mirepoix (white and light green parts only); 225 grams onions cut into 1-inch mirepoix; 1 head garlic, halved horizontally, broken into pieces, root end and excess skin removed; 42 grams flat-leaf parsley sprigs

Preparation info

Makes about
1.75 liters

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

4.5 kilograms veal bones, necks, and backs
1 calf’s foot, split
23

Method

Rinse the bones in cold water and put the bones and calf’s foot in a stockpot with at least a 19-liter capacity. Fill the pot with cold water, adding twice as much water as you have bones. Slowly bring to a simmer; this coagulates the blood proteins and brings other impurities to the surface. Move the bones around from time to time as the water comes to a simmer, but do not stir, as this would

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Ingredients

Method

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