Veal Stock Recipe (Brown Stock)

  • Preparation 20 min
  • Cooking 7 h 30 min
  • Servings 10 cups
  • Freezing Absolutely

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Bones and vegetables

  • 4 lb (1.8 kg) veal soup bones, with a little meat on them
  • 2 medium onions, cut in large wedges, skin on
  • 2 carrots, cut in large chunks
  • 2 celery stalks, cut in large chunks
  • 6 garlic cloves, unpeeled, crushed
  • 3 tbsp (45 ml) tomato paste
  • ½ cup (125 ml) dry red wine

Simmering

  • 14 cups (3.5 L) cold water
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 5 sprigs parsley
  • 1 tsp (5 ml) whole peppercorns

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Preparation

  • Preheat the oven to 425°F (220°C). Spread the bones in a roasting pan in a single layer. Roast for 45 minutes, turning them halfway through, until nicely browned.
  • Add the onions, carrots, celery and garlic. Brush with the tomato paste. Roast for 25 to 30 minutes, until the vegetables are caramelized and the tomato paste is dark brown.
  • Transfer the bones and vegetables to a large 8 to 10 L stockpot, leaving the fat in the roasting pan.
  • Deglaze the roasting pan with the wine over medium heat, scraping up everything stuck to the bottom. Let reduce by half, then pour into the stockpot.
  • Add the cold water, thyme, bay leaves, parsley and peppercorns. The water should cover the bones by about 2 inches (5 cm).
  • Slowly bring to a simmer, never letting it boil. During the first hour, skim off the foam that forms on top with a ladle.
  • Simmer over very low heat, partially covered, for 6 hours. The liquid should barely bubble. Add hot water as needed to keep the bones covered.
  • Strain through a fine-mesh strainer into a large bowl. Discard the bones and vegetables.
  • Cool quickly by setting the bowl in an ice water bath. Refrigerate overnight, then remove the solid fat from the top.
  • Do not salt. For a more concentrated stock, reduce by half over medium-low heat.