Brown Veal Stock
Submitted by artfig
Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.
YIELD
8 servingsPREP
20 minCOOK
12 hrsREADY
12 hrsThis is the stock that separates home cooking from restaurant cooking.
Five pounds of veal bones get roasted until deeply browned, then simmered with aromatic vegetables for a full 12 hours until you’re left with a rich, gelatinous liquid that turns any sauce, braise, or soup into something extraordinary.
Yes, it takes all day. No, you can’t rush it.
But most of that time is hands-off, and once you strain and chill it, you’ll have a freezer stash that elevates everything it touches for months to come.
Chef Tips
- Roast the bones until they’re deeply browned, not just lightly colored. The color and flavor of the finished stock depends entirely on this step.
- Skim the surface frequently during the first couple of hours. The scum that rises is protein foam, and removing it keeps the stock clear.
- Don’t add the vegetables until the bones have simmered for 90 minutes. Vegetables break down faster than bones, and adding them too early turns the stock murky and bitter.
- Strain through a paper towel-lined sieve for the clearest result. Chill overnight and peel off the solidified fat cap before portioning.
Ingredients
Directions
Place veal bones in a shallow roasting pan.
Bake at 450℉ (230℃).
For 45 minutes or until bones are well browned, turning occasionally.
Combine browned bones and water in a 14 quart stockpot.
Cover; cook over medium low heat for 1½ hours.
Uncover and simmer 4 hours, skimming surface frequently with metal spoon to remove scum.
Add carrots, onions, celery, garlic and bay leaves; arrange parsley on top.
Reduce heat to low.
Cook, uncovered 6 hours.
Remove from heat and cool.
Strain stock through a paper towel lined sieve into a large bowl.
Discard bones and vegetables.
Cover and chill stock.
Skim solidified fat from stock and discard.
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