Include in Print View:

Veal Stock

Veal Stock recipe image
This classic veal stock is the gold standard for French and international cuisine, offering a luxurious body and profound savory depth. By roasting the bones and vegetables before simmering, you unlock a complex, nutty flavor profile that cannot be achieved with raw ingredients alone. The long, slow simmer extracts collagen and gelatin, resulting in a silky, mouth-coating texture that enriches any dish it touches. While time-intensive, the process is largely hands-off, making it an ideal weekend project for home cooks. This versatile stock serves as the perfect base for velout&# 195;©s, braises, and reductions. Store in the freezer for future culinary creations.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 781.5
Dietary: Gluten-free
Description
This classic veal stock is the gold standard for French and international cuisine, offering a luxurious body and profound savory depth. By roasting the bones and vegetables before simmering, you unlock a complex, nutty flavor profile that cannot be achieved with raw ingredients alone. The long, slow simmer extracts collagen and gelatin, resulting in a silky, mouth-coating texture that enriches any dish it touches. While time-intensive, the process is largely hands-off, making it an ideal weekend project for home cooks. This versatile stock serves as the perfect base for velout&# 195;©s, braises, and reductions. Store in the freezer for future culinary creations.
Ingredients
  • 16 lbs Veal bones, knuckles & joints
  • 3 Carrots; coarsely chopped
  • 3 Onions; coarsely chopped
  • 3 Leeks; coarsely chopped
  • 6 Stalks Celery
  • 1 Bunch fresh parsley
  • 6 Bay leaves
  • 1 Bunch fresh thyme
  • 2 Heads garlic, cut in half crosswise
  • 2 6 oz cans Tomato paste
  • Water, as needed to cover
Directions
  1. 1
    Preheat the oven to 400ðF (200ðC).
  2. 2
    Arrange the veal bones on a large, flat baking sheet.
  3. 3
    Scatter the carrots, onions, leeks, celery, parsley, bay leaves, thyme, and garlic around the bones.
  4. 4
    Roast the bones and vegetables for 30 to 45 minutes, turning occasionally, until the bones are dark brown and the vegetables are caramelized.
  5. 5
    Remove the bones from the sheet and set them aside in a large stockpot or bowl.
  6. 6
    Spread the tomato paste evenly over the roasted vegetables on the baking sheet.
  7. 7
    Return the sheet to the oven and roast for an additional 30 minutes, watching closely to ensure the tomato paste turns a deep mahogany brown but does not burn.
  8. 8
    Transfer the roasted vegetables and tomato paste into the stockpot with the bones.
  9. 9
    Cover the ingredients completely with cold water, leaving about 2 inches of headspace.
  10. 10
    Place the pot over high heat and bring to a gentle boil.
  11. 11
    Skim off any foam or impurities that rise to the surface during the initial boil.
  12. 12
    Reduce the heat to low to maintain a bare simmer. The liquid should barely bubble.
  13. 13
    Simmer uncovered for 12 to 16 hours, skimming occasionally and adding water as needed to keep the bones submerged.
  14. 14
    Strain the stock through a fine-mesh sieve or cheesecloth into clean containers, discarding the solids.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 781.5kcal
% Daily Value *
Total Fat 24.5g38%
Saturated Fat 8.8g45%
Cholesterol 324.0mg108%
Sodium 411.8mg18%
Total Carbohydrate 22.5g8%
Dietary Fiber 5.8g24%
Sugars 9.2g
Protein 110.9g222%

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

Keywords: veal, stock, bone, roasted, simmer, gelatin, rich, base, soup, sauce, vegetable, tomato paste, aromatics, homemade, broth
Read it online: https://www.chefs-mate.com/recipe/veal-stock/