A few days ago I published the white veal stock recipe: today it is the turn of the emblematic brown veal stock. It is used as the basis for many sauces because sauces were essential in classic cuisine. It’s called “light brown” because the sauce is not linked with a starch; otherwise it takes the name of “brown ground bound.
How to Make a Brown Veal Stock
It can therefore be used for:
- The making of basic sauces and their derivatives
- The wetting of stew and braising
- The preparation of sauces, following the “sauté and deglaze” technique.
- Just like the white veal stock, it can be stored for about three days in the fridge or prepared in large amount to be frozen.
For 1 liter of stock
- 2 lbs (1kg) of veal bones and trimmings
- 1/4 to 1/3 lb (100 to 150g) of carrots
- 1/4 to 1/3 lb (100 to 150g) of onions
- 1 clove garlic
- 1/2 lb (200g) tomatoes or 3/4 ounces (20g) of tomato concentrate
- 1 bouquet garni
- 2 pints (5L) of water
- A pinch of salt
It is possible to replace water with white veal stock if you want to get a strong brown stock faster. It is best to use bones with cartilage for bringing gelatinous elements. You can use calf’s foot for example. Ask the butcher to grind the bones. We can add pieces of the second and third category as collar or brisket.
1. Place bones in an ovenproof pan. Roast the bones in an oven at 480°F (250°C) for 20 to 30 minutes, turning repeatedly to obtain a uniform color.
Remove excess fat.
You can use a “flat bottom” container like a chef pan, roasting pan or sauté pan to allow a better coloration.
Don’t add fat as the fat in the marrow is sufficient.
2. While coloring bones, cut the onions and carrots into large chunks.
3. Cut also diced tomatoes. Make a bouquet garni as shown here. Crush the garlic clove with the flat side of a knife (remove the germ first).
4. Add carrots and onions in the cooking pot.
Return back to oven for about fifteen minutes, stirring occasionally.
Thanks to the moisture coming from the vegetables, you will loosen saps that are stuck in the bottom of the pan to form the juice.
5. Using a slotted spoon, remove the bones and vegetables in a tall container: a rondeau or a large Russian (saucepan).
Add cold water, tomatoes, bouquet garni and the garlic.
Add a pinch of salt (to promote exchanges between different flavors of ingredients, but not too much salt because when the stock reduces it risks of being too salty).
6. Bring to a low boil and leave to simmer for 3 to 4 hours. Skim and degrease as often as necessary during cooking.
7. Place the stock in a colander or decant the bones and trims.
Then pass through a chinois strainer (fine grid).
Cool quickly and refrigerate, or freeze and make portions for later use.
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