Brown Veal Stock from Culinary Fundamentals

The American Culinary Federation


Yield: 4 quarts


Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall





Brown Veal Stock from Culinary Fundamentals



4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of duck bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.