VEAL STOCK - Roy Choi

 Nothing says culinary school more than making stocks and mirepoix, along with knowing your mise en place, practicing your butchery, sharpening your knives. These are all building blocks to cooking, and veal stock is one of the most important bricks in that foundation. Once you master it, you can use it for almost anything that calls for stock, and you can strain and season it with salt, pepper, and a touch of sherry vinegar and turn it into a sauce for any beef dish, like the Hibachi Steak Teppanyaki and the Seared Beef Medallions with Sauce Robert.

MAKES 2 QUARTS

5 pounds veal bones, washed

3 tablespoons vegetable oil

½ onion, roughly chopped

2 stalks celery, roughly chopped

1 carrot, roughly chopped

¼ fennel bulb, chopped

¼ whole leek, white part only, washed and cut into rings

1 tablespoon tomato paste

Splash of red wine

1 tablespoon coriander seeds

1 tablespoon whole black peppercorns

½ teaspoon whole cloves

2 bay leaves

Couple of sprigs fresh thyme

Couple of sprigs fresh parsley

Couple of sprigs fresh tarragon

Preheat the oven to 400°F.

Place the bones on a large sheet pan and roast them in the oven until they’re brown all over, about 45 minutes.

Heat the oil in a large pot over high heat. Add the vegetables and sauté until they have a deep, dark char. Add the tomato paste and cook, moving everything constantly, for about 3 minutes.

Deglaze the pot with the red wine, then add the veal bones to the pot. Add enough water to cover the bones by a few inches. Add the spices and herbs, bring to a boil, then reduce the heat and simmer for 6 hours, uncovered.

Drain the stock through a sieve and discard the solids. Return the stock to the stove over medium heat and let it simmer for 30 minutes. If you want, you can reduce it by half and make a demiglace, which you can use for any sauce or beef stew.

FREEZE THE LEFTOVERS. IT’S A WEAPON.