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Brown Veal Stock

Restaurant Quality Veal Stock

Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
Servings: 12 servings
Course: Condiments
Cuisine: French

Ingredients

  • 7 pounds veal bones cut into 2 or 3-inch pieces
  • 1 can tomato paste
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 2 cups onion chopped
  • 1 cup red wine for deglazing (substitute water)
  • 1 tablespoon peppercorns
  • 4 bay leaves
  • 3 sprigs thyme
  • cold water

Instructions

    Cup of Yum
  1. Preheat oven to 425° F.
  2. Spread bones in a roasting pan and roast for about 30 minutes, turning once.
  3. Remove from the oven, and paint a thin layer of tomato paste over the bones.
  4. Put the vegetables on top of the bones and roast for 15-20 minutes until the vegetables caramelize.
  5. Remove the bones and vegetables to a stock pot.
  6. Deglaze the roasting pan with wine or water and pour this into the stock pot.
  7. Add peppercorns, bay leaves, and thyme. Cover the bones with cold water.
  8. Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.
  9. Adjust the temperature to maintain a gentle bubbling. Every thirty minutes, skim off any foam that rises to the top of the pot.
  10. Let the stock simmer gently for at least four hours. It can simmer for up to 12 hours if you have the time. Add more water and lower the heat if you get too much evaporation.
  11. When the stock is done, remove the bones and discard them. Strain through a very fine mesh strainer or a colander lined with three or four layers of cheesecloth.
  12. Chill quickly, then refrigerate. Skim off the fat that has solidified on top, and discard.