Veal Stock – Master Chefs

This traditional veal stock is the foundation of many classic French and European dishes. Made by roasting meaty veal bones with aromatic vegetables like onions, carrots, celery, and leeks, this stock develops a deep amber color and robust, savory flavor. The long simmering process extracts collagen and gelatin, resulting in a luxurious mouthfeel. Perfect for enriching braises, risottos, and delicate sauces. A worthwhile investment of time for any serious home cook.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Beginner

Servings: 2

Calories: 66.3

Description

This traditional veal stock is the foundation of many classic French and European dishes. Made by roasting meaty veal bones with aromatic vegetables like onions, carrots, celery, and leeks, this stock develops a deep amber color and robust, savory flavor. The long simmering process extracts collagen and gelatin, resulting in a luxurious mouthfeel. Perfect for enriching braises, risottos, and delicate sauces. A worthwhile investment of time for any serious home cook.

Ingredients

2 tablespoon Oil, vegetable
6 pound Bones, veal, meaty, OR
2 medium Onions, trimmed, quartered
2 large Carrots, peeled, trimmed, coarsely chopped
2 stalks Celery, trimmed, coarsely chopped
1 whole Leek, trimmed, halved lengthwise, coarsely chopped (white and green parts)
4 cloves Garlic, unpeeled
1 bunch Parsley, stems
2 cups Water, plus more as needed
2 medium Tomatoes, fresh or canned, cored, coarsely chopped
1/2 teaspoon Thyme, dried, or 3 sprigs fresh
2 leaves Bay leaf
2 whole Cloves
3/4 teaspoon Salt, coarse
8 whole Peppercorns

Directions

1
Preheat oven to 450 degrees F (232ÂÂ°C).
2
Put the oil in a roasting pan and heat briefly in the oven.
3
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
4
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
5
Roast 30 minutes longer.
6
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
7
Drain off as much of the fat as possible from the roasting pan.
8
Place the roasting pan over medium-high heat (use 2 burners if necessary).
9
Add 2 cups of cold water and boil briefly.
10
Scrape up all of the browned bits into the water.
11
Transfer the liquid to the stock pot and add enough cold water to cover the ingredients.
12
Bring slowly to a boil, skimming off all of the froth that forms.
13
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
14
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
15
Skim whenever necessary.
16
Add peppercorns for the last 15 minutes of the simmering.
17
Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth.
18
Gently press the solids to extract all of the liquid, and discard the solids.
19
Pour the stock into containers for storage and label and date them.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 66.3kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The stock will keep for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Ingredient Tip: Do not peel the onions; the skins help give the stock a beautiful golden color.

Variation: You can substitute some veal bones with beef bones for a deeper, darker stock.

Technique: Keep the stock at a gentle simmer, not a rolling boil, to ensure clarity and prevent cloudiness.

Keywords: veal, stock, bones, roasting, simmering, vegetables, onion, carrot, celery, leek, garlic, parsley, thyme, bay leaf, stock-making, classic, french, broth, foundation, gelatin

Read it online: https://www.chefs-mate.com/recipe/veal-stock-master-chefs/

Chefs Mate

Veal Stock – Master Chefs

Nutrition Facts