Veal Stock Recipe
I absolutely adore this veal stock recipe because it’s the ultimate comfort food base, making every soup or sauce feel like a gourmet masterpiece with its rich, deep flavors. Plus, the slow simmering process makes my kitchen smell like a cozy sanctuary, reminding me to embrace the joy of cooking from scratch.
Countless culinary creations benefit from the reach and depth of veal stock, but I would argue that no dish benefits more from what I consider the stock’s signature flavor than my veal demi-glace. My demi-glace is as rich and flavorful as they come, and it uses the same basic elements as the stock.
There are, of course, more bones (10 pounds of them), and there is a lot more time (at least 16 hours) dedicated to making the two sauces meld and reduce.
Ingredients
Veal bones: Bones from veal are rich in collagen, which means they add great depth and richness to stock.
Onion: Supplies innate sweetness and augments flavor complexities.
Incorporate the following ingredients and their benefits:
Carrots: Impart delicate sweetness and nutrition, including beta-carotene.
Celery: Provides a gentle aromatic flavor that makes the stock even more savory.
Bouquet garni: Herbaceous and earthy infusion for a balanced flavor.
Tomato paste: Contributes subtle acidity and richness, enhancing color and flavor.
Black peppercorns: Add a touch of sharpness and depth to the stock.
Ingredient Quantities
- 5 pounds of veal bones
- 1 large onion, unpeeled, quartered
- 2 carrots, unpeeled, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cups cold water, or as needed to cover bones
- 1 bouquet garni (1 bay leaf, 3-4 sprigs thyme, 3-4 sprigs parsley, tied together)
- 1 tablespoon tomato paste
- 1 teaspoon black peppercorns
- Salt to taste (optional)
Instructions
1. Heat your oven to 450°F (230°C). Lay the veal bones in a single layer on a roasting pan. Put the bones in the oven and roast for 30-45 minutes, or until they are browned. Turn the bones occasionally during roasting to ensure even browning.
2. Take the roasted bones from the oven and move them to a big stockpot. Get rid of the excess fat in the roasting pan.
3. Include the onion, carrot, and celery in the stockpot with the bones.
4. Make sure the bones and vegetables are completely submerged in cold water, by at least 1-2 inches. This may require you to use more than 4 cups of water.
5. Set the stockpot over medium heat and bring the water to a gentle simmer. Any foam or impurities that rise to the surface should be skimmed off.
6. Once it reaches a simmer, the bouquet garni, tomato paste, and black peppercorns are added to the pot.
7. Lower the heat and let the mixture simmer very gently for 6 to 8 hours. Skim off any scum or fat that rises to the top and strain the broth through a fine-meshed sieve or several layers of cheesecloth and into a large bowl.
8. Once the stock has finished simmering, throw out the bones and vegetables. Pour the stock through a fine-mesh strainer or cheesecloth into another pot or large bowl.
9. Let the stock cool a little and then refrigerate it until the fat has congealed on the surface. After it has solidified, take off the layer of fat.
10. If you wish, add salt to the veal stock to taste. Then, if you’re not using the stock in the next few days, store it in the refrigerator in airtight containers for up to 5 days, or freeze it for longer storage.
Equipment Needed
1. Oven
2. Roasting pan
3. Large stockpot
4. Knife
5. Cutting board
6. Fine-mesh sieve or cheesecloth
7. Large bowl
8. Skimmer or ladle
9. Airtight containers
10. Refrigerator
11. Freezer (optional for storage)
FAQ
- Can I use beef bones instead of veal bones?It is true that you can use beef bones as an alternative, but they will give off a flavor that is somewhat more robust and much less refined than what you would get from veal bones.
- How long should I simmer the veal stock?The veal stock should be simmered for a minimum of 4 to 6 hours to extract the utmost flavor from the bones; however, you may simmer it up to 8 hours for a really rich stock.
- Do I have to roast the bones before making the stock?Baking the bones is not mandatory, but it is strongly advised. Doing so will add not only flavor but also a deep and complex richness to the stock.
- Can I store veal stock, and for how long?Veal stock can be kept in the fridge for up to 3-4 days. If you want to store it for a longer time, you can freeze the stock in airtight containers for up to 6 months.
- What can I use veal stock for?Veal stock is a versatile foundation for soups, sauces, and stews and is particularly prized for lending a deep, rich flavor to demi-glace and other classic French sauces.
- Should I skim the stock while it cooks?
Yes, skimming the foam and impurities that rise to the surface helps clarify the stock and improve its flavor. - Can I add more vegetables to the stock?The standard mirepoix (onion, carrot, celery) is traditional. But you can also add more of your favorite aromatics, such as garlic or leeks, to the mix for extra flavor nuances.
Substitutions and Variations
Substitute beef bones or a combination of beef and pork bones for veal bones.
If you don’t have them on hand, leeks and shallots may be substituted for onion in equal amounts.
To replace celery: Use stalks of fennel or pieces of celeriac.
For bouquet garni: If fresh herbs are not accessible, use dried bay leaves, dried thyme, and dried parsley.
To make tomato paste: Use an equal amount of crushed tomatoes or omit if necessary.
Pro Tips
1. Roast Evenly: To ensure the bones roast evenly, place them in a single layer with space between each one. This helps achieve a deep, rich color and flavor in your stock.
2. Deglaze the Roasting Pan: After roasting the bones, deglaze the roasting pan with a little water or white wine. Scrape up any browned bits and add them to the stockpot for enhanced flavor.
3. Use Cold Water: Always start with cold water when adding it to the stockpot. This helps to draw out more collagen and impurities from the bones, resulting in a clearer stock with better gelatinization.
4. Simmer Gently: Keep the stock at a gentle simmer, not a boil. Boiling can emulsify the fats and impurities into the stock, making it cloudy. A gentle simmer ensures a clear, rich stock.
5. Cool Quickly for Safety: After straining, cool the stock quickly by placing the bowl or pot in an ice bath. This reduces the time it spends in the temperature danger zone for bacterial growth, promoting food safety.
Veal Stock Recipe
My favorite Veal Stock Recipe
Equipment Needed:
1. Oven
2. Roasting pan
3. Large stockpot
4. Knife
5. Cutting board
6. Fine-mesh sieve or cheesecloth
7. Large bowl
8. Skimmer or ladle
9. Airtight containers
10. Refrigerator
11. Freezer (optional for storage)
Ingredients:
- 5 pounds of veal bones
- 1 large onion, unpeeled, quartered
- 2 carrots, unpeeled, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cups cold water, or as needed to cover bones
- 1 bouquet garni (1 bay leaf, 3-4 sprigs thyme, 3-4 sprigs parsley, tied together)
- 1 tablespoon tomato paste
- 1 teaspoon black peppercorns
- Salt to taste (optional)
Instructions:
1. Heat your oven to 450°F (230°C). Lay the veal bones in a single layer on a roasting pan. Put the bones in the oven and roast for 30-45 minutes, or until they are browned. Turn the bones occasionally during roasting to ensure even browning.
2. Take the roasted bones from the oven and move them to a big stockpot. Get rid of the excess fat in the roasting pan.
3. Include the onion, carrot, and celery in the stockpot with the bones.
4. Make sure the bones and vegetables are completely submerged in cold water, by at least 1-2 inches. This may require you to use more than 4 cups of water.
5. Set the stockpot over medium heat and bring the water to a gentle simmer. Any foam or impurities that rise to the surface should be skimmed off.
6. Once it reaches a simmer, the bouquet garni, tomato paste, and black peppercorns are added to the pot.
7. Lower the heat and let the mixture simmer very gently for 6 to 8 hours. Skim off any scum or fat that rises to the top and strain the broth through a fine-meshed sieve or several layers of cheesecloth and into a large bowl.
8. Once the stock has finished simmering, throw out the bones and vegetables. Pour the stock through a fine-mesh strainer or cheesecloth into another pot or large bowl.
9. Let the stock cool a little and then refrigerate it until the fat has congealed on the surface. After it has solidified, take off the layer of fat.
10. If you wish, add salt to the veal stock to taste. Then, if you’re not using the stock in the next few days, store it in the refrigerator in airtight containers for up to 5 days, or freeze it for longer storage.