Best Veal Stock Recipes

BROWN VEAL OR BEEF STOCK

Steps:

• Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant.
• Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt.
• If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want.

VEAL STOCK

Steps:

• A stock is something I make first thing when I have a day of cooking.
• Preheat the oven to 450 degrees F.
• Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
• Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
• When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
• Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
• Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

BROWN VEAL STOCK

Steps:

• Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.
• Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.
• Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F. (skim froth frequently during first hour of cooking) 12 to 14 hours.
• While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.
• Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.
• Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.

VEAL STOCK

Steps:

• Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.

WHITE VEAL STOCK

Steps:

• In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

VEAL STOCK

Steps:

• Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
• Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
• Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
• Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
• Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
• Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
• Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.

VEAL STOCK

Steps:

• Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
• Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
• Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
• Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.

BROWN STOCK (VEAL OR BEEF STOCK)

Steps:

• Preheat oven to 375 degrees F. Arrange the bones in 1 layer in a roasting pan, being careful not to overcrowd the pan. If necessary, use 2 pans. Roast the bones in the preheated oven for 20 minutes, then turn over and roast 20 minutes more. Turn the bones over 1 more time and roast until the bones are a uniform golden brown, about 10 minutes more. Sprinkle the chopped vegetables over the bones; roast for 10 minutes, stirring to prevent burning. Dab the bones with tomato paste and roast until the vegetables begin to brown, about 10 minutes more. If vegetables or bone tips have burned, carefully remove the burned areas and discard Transfer the bones (only) to a large stockpot. Place the roasting pan full of vegetables on the stove over medium heat. Allow the pan to get very hot, then add the wine; deglaze by scraping the bottom of the pan to remove any browned bits. Transfer the vegetables and all of the deglazing liquid to the stockpot, as this will give the stock wonderful flavor. Add the water to the pot and bring to a boil, skimming any scum as it surfaces; immediately reduce the heat and bring the stock to a simmer. Add the bouquet garni and simmer for 6-8 hours, carefully skimming any scum or fat from the surface as it forms throughout the cooking process. When the stock has reached the desired strength, use tongs to remove the large pieces of bone and/or meat. Strain the stock through a coarse strainer to remove the vegetables, then strain the stock again through a fine mesh sieve or colandar covered in cheesecloth. Place the stock in a non-reactive container and chill quickly in an ice water bath, stirring often. When the stock has cooled completely, place it in the refrigerator for at least 8 hours to allow the fat to congeal on the top of the stock. Remove congealed fat with a kitchen spoon before using in recipes.

CLASSIC ONION SOUP WITH VEAL STOCK

Steps:

• In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
• Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
• When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.

VEAL STOCK

Steps:

• Preheat the oven to 450 degrees F.
• In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
• Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
• Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
• Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
• When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!

BROWN VEAL STOCK

Steps:

• Preheat oven to 450 degrees F (204 C) and place a heavy roasting pan or 2 in the oven.
• When the pan is heated, add the oil and the veal bones tossing lightly to coat.
• Place the pan in the preheated oven and roast the bones stirring occasionally until just golden brown. Remove bones and set aside.
• In the same roasting pan, brown the onions and carrots. Continue to cook until the vegetables are golden brown. If the sucs at the bottom of the pan are browning too rapidly, add a little cold water to the pan.
• In a large sautoir or rondeau, heat some vegetable oil and sweat the leek greens and celery until they start to develop color. Add the tomato paste and continue to cook until the some more color develops.
• Pour off the fat from the roasting pan and deglaze the pan with a wooden spoon and some water. Pour these juices into the large stockpot. Do not use if the pan scrapings are too dark or you will have a burnt tasting stock.
• Place the bones and vegetables in the stock pot and cover with cold water. Bring up to a boil.
• Reduce to simmer and skim well.
• Add the tomatoes and garlic, and bouquet garni.
• Simmer low for 8-12 hours, skimming often and checking the activity of the water. Do not allow to boil, but try to keep the water moving through a low simmer. If too much evaporation occurs, add some cold water to the pot to cover the bones.
• Strain the stock carefully and cool in an ice bath skimming well. Refrigerate or freeze until ready to use.

JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS

Steps:

• REAL DEAL:.
• (Optional): Splinter bones with a cleaver.
• Preheat oven to 400 degrees.
• Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time.
• While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme.
• Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices.
• Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze.
• Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts.
• Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate.
• When the layer of fat has solidified at the surface, remove the layer of fat.
• -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --.
• To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid.
• When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid.
• Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze.
• BEFORE USING:.
• Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
• ENHANCED STORE-BOUGHT STOCK:.
• Pour veal stock, mushrooms, chervil and tarragon into a saucepan.
• Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes.
• Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving.
• BEFORE USING ENHANCED STORE-BOUGHT STOCK:.
• Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.

VEAL STOCK / DEMI GLACE

Steps:

• 1. Set your oven to 225 degrees celsius (430F).
• 2. Place your bones on a tray and set them in the oven. You can use multiple trays at the same time if your oven is not big enough.
• 3. Cut all your vegetables into Mire Poix (rough cut). Leave the garlics unless you want to cut them as well.
• 4. Crush the garlic from above with a thick knife, turn it 90 degrees and split it heightwise (so you have cut through each the cloves)
• 5. When your bones start to brown a bit, take them out and pour your vegetables (ecxept tomatoes if you included them) and garlic on the tray(s). Put the tray(s) back.
• 6. When the vegetables start to brown, thake the tray out and pour your tomato paste over the bones and vegetables. Put it back in the oven.
• 7. After 15-20 mins, take the tray out. Transfer all the content of the tray to your stock pot.
• 8. Deglace your tray with water and scrape off all the goodness that got stuck there during the roasting process. Transfer this to your pot.
• 9. Put in your herbs. I use thyme and parsley. Do not forget the bay leaves.
• 10. Pour water so it covers everything. Don't worry about the level of water. Putting too much only results in having to reduce a bit more later so it is not a big thing. It is important however that the water you put in is cold. Throw in your peppercorns.
• 11. Put the lid on and heat up the water. This could take some time if you have a large pot. Once it starts to simmer, try to tune the simmering into a state where you have a few bubbles here and there.
• Once you get the simmering going to your liking you can leave the stock to tend to itself. Check it out every now and then and see that the simmering is to your liking.
• 12. When done, pick up the bones with a tong and put them aside (you can use them to make a second batch with new vetegatbles, this is called remiage). Transfer the stock to a new container through a siv and throw the vegetables and hebs).
• For veal stock: Let the stock simmer for 6 to 10 hours and move to step 14. For demi glace, let it simmer for 12-14 hours.
• 13. Clean the stock pot from any left over meat/vegetables and pour the liquid back in. Heat it up again and remove the lid. Reduce it down to about half. Now you want a lot more heat than during the simmering.
• 14. Try to chill the stock as quickly as possible. If possible, fill your sink with ice cubes and but the stock in there. Stir the stock frequently but carefully. It is no disaster if you cannot chill it with ice so if you have to place to put the ice or didn't find any ice, skip this step. When cooled down, transfer the stock to smaller container. I usually keep them in 1-2 cup containers.

EASY CROCK POT BEEF OR VEAL STOCK

Steps:

• Put all ingredients in slow cooker.
• Add enough water to cover all ingredients.
• Cover and cook on Low 12-24 hours or on High 4-6 hours.
• Strain and refrigerate for 4-5 days and then freeze.
• Note: If cooked on High, the stock will be lighter in color and less concentrated.

VEAL STOCK

Steps:

• Preheat oven to 450°F.
• Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes. Leave oven on.
• Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot. Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).
• While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer. Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot. Cool vegetables and chill, covered.
• Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking.
• Remove bones with tongs and discard. Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce. If you have less, add water.

VEAL STOCK

Steps:

• Preheat oven to 425 degrees. Make a bouquet garni: Tie rosemary, parsley, thyme, bay leaf, and peppercorns in a small piece of cheesecloth; set aside.
• Arrange the meat and veal bones in a single layer in a heavy roasting pan, and place in the oven. Roast, turning several times, until they turn deep brown, about 1 1/2 hours. Remove from oven, and place onion, carrots, celery, mushrooms, garlic, tomato paste, and chopped tomatoes on top of the bones. Reduce heat to 375 degrees, return the pan to the oven, and roast until vegetables are brown, about 45 minutes.
• Transfer bones, meat, and vegetables, to a large stockpot; set aside. Discard the fat from the roasting pan; set pan on the stove over high heat. Add wine, and stir using a wooden spoon to loosen any browned bits from bottom of pan. Boil until wine is reduced by half, about 5 minutes; add to stockpot.
• Add 4 quarts cold water to stockpot, water should just cover bones; cover, and bring to a boil. Reduce heat to a low simmer; skim foam that rises to surface. Add bouquet garni. Cook 8 to 10 hours, skimming frequently. Add more water if at any time the surface level drops below the bones.
• Prepare an ice-water bath. Strain stock through a fine sieve into a large bowl, and set the bowl in the ice-water bath. When cool, cover, and refrigerate overnight.
• Discard the layer of fat on stock.

VEAL STOCK

Steps:

• Preheat oven to 450°F.
• Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes. Leave oven on.
• Transfer bones with tongs to a tall narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2cup water to hot pan, stirring and scraping up brown bits, and add to stockpot. Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).
• While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer. Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot. Cool vegetables and chill, covered.
• Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking.
• Remove bones with tongs and discard. Pour stock in batches through a large fine-mesh sieve into a 4-quart pot, discarding solids. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce. If you have less, add water.

VEAL STOCK

Steps:

• Place the bones in a large stockpot and pour in water to cover. Bring slowly to boiling over medium heat, skimming off any grease that rises to the surface. Simmer 20 minutes, then drain in a colander, discarding the liquid, and rinse the bones under cool water. Wash the stockpot and return the bones to it. Add the carrots, celery, onions, garlic, mushrooms if using, parsley, and bay leaves. Whisk together the red wine and tomato paste in a small bowl and then add to the stockpot. Pour in water to cover the bones and vegetables; bring to simmering over medium heat. Lower the heat to low and simmer gently, uncovered, for 24 hours, skimming off any impurities. Check every so often and add more water as necessary to keep the bones and vegetables covered. Pour the stock through a mesh strainer into a large bowl or food storage container; it will keep in the refrigerator for 1 week or in the freezer for up to 3 months. Discard the bones and vegetables.