Brown Veal Stock – Detailed Professional Recipe

Choice of Bones (Essential Base)

For a rich and full-bodied brown veal stock, use veal bones that provide cartilage, marrow, and some meat:

• Crushed veal bones (classic)

• Veal shank (very rich in marrow and cartilage)

• Veal feet (veal knuckles), rich in collagen and gelatin, essential for texture

• Veal trimmings (small pieces with meat), which add flavor

Tips: crush the bones to maximize extraction, roast them before cooking, and avoid bones that are too lean without marrow or cartilage.

Ingredients (for about 1 liter of stock)

• 1 kg veal bones (see choices above)

• 100 g carrots cut into large dice (mirepoix)

• 100 g onions cut into large dice (mirepoix)

• 10 g garlic (about 2 cloves)

• 1 tablespoon tomato concentrate (approx. 20 g) or crushed unpeeled tomatoes

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 1.5 liters cold water or white veal stock

• No salt

Preparation

1. Roast the bones
   Preheat the oven to 220 °C. Arrange the bones on a baking sheet large enough (neither too small nor too large). Roast for 30 to 45 minutes until a nice brown color is achieved without burning.

2. Add the vegetables
   At the end of roasting, add the carrots and onions on top of the bones and let them sweat for about 10 minutes, making contact with the juices.

3. Add the tomatoes
   Incorporate the crushed tomatoes or tomato paste. Let them caramelize slightly for 1 to 2 minutes, without excess.

4. Deglaze and moisten
   Transfer the bones and vegetables to a large pot. Deglaze the baking sheet with a little hot water, recover the juices, and add them to the pot. Then, add 1.5 liters of cold water or veal stock.

5. Add the aromatics
   Add the bouquet garni and garlic. Do not salt.

6. Slow cooking
   Bring to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 6 to 8 hours, skimming regularly to keep the stock clear.

7. Degrease
   At the end of cooking, carefully remove the fat floating on the surface.

8. Strain and store
   Remove the bones and vegetables. Strain the stock through a fine sieve. Let it cool, then freeze in portions.

Important

Never salt a stock without knowing what dish it will be used for.
The stock is a neutral base meant to adapt to various dishes (sauces, risottos, braises, etc.) and should only be seasoned at the time of final use.