Veal stock
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Veal stock
  Veal    Stock    Soups  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63573. Report a problem with this recipe.
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      Title: Veal stock
 Categories: Soups
      Yield: 1 Servings
     16    Veal bones,knuckles & joints
      3    Carrots; coarsely chopped
      3    Onions; coarsely chopped
      3    Leeks; coarsely chopped
      6    Stalks celery
           - coarsely chopped
      1 bn Parsley
      6    Bay leaves
      1 bn Thyme
      2    Bulbs garlic
           - cut in half crosswise
      2 cn Tomato paste (6 oz size)
           - water (as needed)
  Preheat the oven to 400F.  On a flat baking sheet place the veal
  bones, carrots, onions, leeks, celery, parsley, bay leaves, thyme,
  and garlic. Roast them for 30 to 45 minutes, or until they are dark
  brown on all sides. Remove the veal bones and set them aside. Spread
  the tomato paste on top of the browned vegetables. Roast them for 30
  minutes more, or until the tomato paste has turned a very dark brown.
  In a large stockpot place the roasted veal bones and vegetables.
  Cover them with water. Bring the liquid to a boil.  Skim off any foam
  that appears on top. Reduce the heat to low and simmer the
  ingredients for 12 to 16 hours, or until the liquid is reduced by
  1/2. Strain the liquid.

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Recipe ID 63573 (Apr 03, 2005)

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