Best Basic Fond De Veau Recipes

BASIC VEAL STOCK

Basic Veal Stock image

_Editor's note: Use this recipe to make Chef John Besh's [Basic Fond de Veau.](/recipes/food/views/Basic-Fond-De-Veau-51208440)_ I never make a strong beef stock, preferring instead the viscosity, collagen, and more delicate flavor that comes from using veal bones. This Veal Stock is based on veal shanks.

Provided by John Besh

Yield Makes about 6 cups

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
2 large onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
3 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1 teaspoon black peppercorns
3 pounds veal bones such as shanks, halved

Steps:

1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews.

JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS

Jus De Veau Lie (Thickened Veal Stock) 2 Ways image

Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect) to generate 2 quarts of thickened stock. From Raymond Sokolov's "The Saucier's Apprentice". I added a 1-cup "Enhanced Store-Bought Stock" alternative for a smaller batch using the American Test Kitchen technique in Recipe #477839 #477839, which makes store-bought stock richer.

Provided by KateL

Categories Stocks

Time 8h15m

Yield 2 quarts

Number Of Ingredients 22

Ingredients

18 lbs veal bones, cut into 3-inch sections
2 lbs carrots, peeled and sliced in rounds
1 lb onion, peeled and sliced
16 garlic cloves, peeled
1/2 cup tomato paste
8 bay leaves
16 parsley stems
8 sprigs fresh thyme or 2 teaspoons dried thyme
3 cups water (1 cup at a time to form brown glaze base)
10 quarts cold water
2 lbs champignon mushrooms, de paris wiped clean and roughly chopped or 2 lbs button mushrooms, wiped clean and roughly chopped
1 1/2 teaspoons fresh chervil or 1/2 teaspoon dried chervil
1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dried tarragon
1 cup madeira wine
2 tablespoons arrowroot
2 teaspoons arrowroot
1 cup veal stock
1/4 lb champignon mushrooms, de paris wiped clean and roughly chopped or 1/4 lb button mushroom, wiped clean and roughly chopped
1/4 teaspoon fresh chervil or 1/8 teaspoon dried chervil
1/4 teaspoon fresh tarragon or 1/8 teaspoon dried tarragon
2 tablespoons madeira wine
1 teaspoon arrowroot

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.

Nutrition Facts : Calories 637.2, Fat 2.4, SaturatedFat 0.5, Sodium 1035.1, Carbohydrate 122.2, Fiber 23.4, Sugar 49.2, Protein 24.3

BLANQUETTE DE VEAU

Blanquette de Veau image

Categories Beef Vegetable Stew Kid-Friendly Bon Appétit Small Plates

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all purpose flour
1 cup dry white wine
2 14 1/2-ounce cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 10-ounce package frozen petite peas, thawed, drained
Steamed rice

Steps:

Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
Reduce heat to medium-low and simmer 25 minutes.
Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.