Best Brown 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.

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.

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.

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.