Total Timeunder 4 hours
Make Ahead RecipeYes
Taste and Texturemeaty, savory
Type of Dishstock
- 1 tablespoon corn oil
- 5 pounds veal knuckles, cut into 4- to 5-inch pieces
- 6 white peppercorns
- 1 bay leaf
- 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
- 1 rib celery, cut across into 1-inch pieces
- ½ onion, peeled and cut into 1-inch dice
- 3 tablespoons tomato paste
- 1 gallon cold water
Preheat the oven to 500 degrees. Place a large roasting pan in the oven for 10 minutes to preheat. Add the com oil and veal knuckles and roast for 25 minutes. Stir the bones and roast for another 5 minutes. Add the remaining ingredients, except the water, and stir. Roast for 15 minutes more.
Remove the pan from the oven and pour off any excess fat. Transfer the contents to a large pot and add the gallon of water. Place over high heat and bring to a boil, skimming off the impurities as they rise. Adjust the heat so the liquid is at a steady simmer. Cook for 3 hours.
Strain through a fine-mesh sieve. Degrease the stock by ladling off the grease as it rises to the top.
If you have more than 1 quart of stock, place it in a clean pot and boil until reduced to 1 quart. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
1998 Eric Ripert and Maguy Le Coze