Veal stock


Makes about 1 Gallon (3.8 L)

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Place the bones in a large stockpot and cover with cold water. Bring to a boil, then strain the bones and rinse them with cold water; wipe the stockpot clean. Meanwhile, in a large sauté pan, heat the oil over medium-high heat and add the onions, carrots, and celery. Cook, stirring, for 5 minutes, or until they start to caramelize. Add the tomato paste and cook, stirring, for 5 minutes; set aside. Return the bones to the pot, add 6 quarts cold water, and simmer for 10 minutes, skimming away any foam that rises to the surface. Add the cooked vegetables, the mushrooms, garlic, parsley, thyme, bay leaves, and peppercorns. Simmer, skimming as needed, for 4 hours. Strain the stock through a fine-mesh sieve lined with cheesecloth and discard the solids. Chill and store, covered, in the refrigerator for up to 1 week, or freeze and use as needed.

This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits

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