Veal Jus

By KDHarmon

Ingredients

• 10 pounds meaty veal bones
• 8 About 8 quarts water
• 1 pound carrots, roughly chopped
• 1 pound onions, roughly chopped
• 4 large leeks, trimmed and roughly chopped
• 4 sprigs fresh thyme
• 4 large sprigs flat‐leaf parsley
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1 tablespoon tomato paste

Details

Servings 2
Adapted from ei.isnooth.com

Preparation

Step 1

Preheat the oven to 450 degrees F.

Lightly oil 2 large shallow roasting pans. In one of the prepared pans, arrange the bones in a single layer. Roast for 30 to 45 minutes, until golden brown.

Transfer the bones and any meat attached to them to a 14‐quart stockpot and cover with the water. You can do this in 2 pots if you don't have a large one. Scrape any browned bits from the bottom of the roasting pan into the pot, too. Avoid the fat.

Bring to a simmer over medium‐high heat. Skim any foam and impurities that rise to the surface.
Reduce the heat to medium‐low, partially cover, and simmer for 6 to 8 hours or longer. Adjust the heat up or down to maintain a gentle simmer.

Meanwhile, spread the carrots, onions, and leeks in the second roasting pan and roast for 20 to 30 minutes, until lightly browned. Cool the vegetables, cover, and refrigerate until needed.
During the last 2 hours of simmering, add the roasted vegetables to the stock, along with the thyme, parsley, bay leaf, peppercorns, and tomato paste, and stir well.

Cool the stock in a sink filled with cold water and ice cubes.

When cool, skim the fat off the surface. Strain through a fine‐mesh sieve into 2 smaller pots.

Bring to a simmer over medium‐high heat and simmer for about 1 hour, or until reduced to 2 quarts.

Let the stock cool to room temperature and then refrigerate, uncovered, until cold.

Cover and refrigerate for up to 1 week, or freeze for up to 3 months.

Makes about 2 quarts.