Veal Stock: Start with the basics

Veal Stock

Veal Stock is the base of many of the delicious winter braises and soups we love so much.  If you take the time to make a quality stock you will absolutely taste the difference in you finished product. Below is a simple method for a nice rich beef stock.  You can choose either beef or veal bones depending on your level of squeamishness.  I vote veal because, well, the younger the animal the more of that precious gelatin you are going to extract from dem bones. A good trick to get the most out of said bones is to make a Remoulage, or second stock, after the first stock is complete.  This will yield a lighter more mild veal stock that can be used in place of water for any beef based recipe. I have included an optional remoulage recipe at the bottom.  

Yield: 3 quarts stock give or take

Ingredients:
2 lbs. veal bones
2 onions
1 leek
5 small carrots
5 ribs celery
1 oz. grapeseed oil
1 C. red wine
8 oz. tomato puree
15 peppercorns
3 bay leaves
2 cloves
1/2 bunch thyme
water to cover by 3 inches

Equipment:
Sheet pan
5.5 quart (minimum) dutch oven or stock pot

                  

Process:

                                                                 Roast bones dry on sheet pan at 350° for an hour or until dark                                                                  golden brown

While bones are roasting chop onions, leek, carrots and celery.  Heat dutch oven on medium high heat for a few minutes then add the grapeseed oil. Wait until oil is hot and add the chopped vegetables. Stir every 20 seconds or so for about 5 minuets.  You want to leave the veg in place so it caramelizes but you want to move it around so it doesn't burn. After the veg is golden brown, add the wine to deglaze and scrape any bits off the bottom of pan. Don't reduce the wine, turn heat to Medium and hold.

Remove bones from oven when golden. Place bones in pot with wine and veg.  Pour a 1/2 cup of water on hot sheet pan and place carefully back into oven for 5 minutes.  Remove, scrape off all golden, meaty bits and pour into pot.
Add tomato product and all herbs and spices

Add water to cover everything by 3 inches, approximately 4 quarts


Bring to simmer and simmer for 5 hours, skim scum every hour

Strain with a fine mesh strainer, reserving veg and bones for Remoulage if desired cool for an hour, skim off fat. store.







Remoulage: to make a second stock take all strained solids and place back into empty stock pot.  cover with water and simmer for 2 hours.  Some people would tell you too just use the bones and to  chop fresh veg but I am not one of those people.