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 The Real Deal Brown Veal Stock. |
 10 lbs of veal and 4 lbs of beef neck bones are used. |
 Mirepoix large dice. |
 Herb and spice sachet. |
 Tie the sachet together with twine and cheesecloth. |
 Brown the bones at 425^ for 45 minutes or until nicely browned. |
 Remove fond from roasting pan and add to stock pot with bones, water and sachet. |
 Brown Mirepoix in oil on medium-high heat until golden brown. |
 Bring the broth to slow simmer until small bubbles begin to surface. 190^. |
 Skim surface frequently. |
 Add tomato paste to Mirepoix and cook 15-20 minutes. Add some stock to liquify and add to stock pot. |
 Simmer for a least 6 hours. I simmered for 12 hours overnight. |
 Remove stock from heat. Strain and rapidly chill in ice water. Refrigerate overnight |
 Fat will solidify after refrigeration. |
 Remove fat from surface and heat briefly to liquify the stock. |
 You can see the stock is as thick as jello. This resulting finished stock will have little if any fat remaining. |
 This will put any store bought stock to shame. |
 It stores well frozen in zip lock bags |
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A good stock is like the foundation of a house. It can become a base from which to build. A rich stock converted into a sauce can make an ordinary dish become exceptional.
Brown stocks are often used as the foundation for other sauce derivatives such as Brown Sauce, Espagnole, demiglaze or Jus ue'. If the stock is rich and fully flavored, it may not be necessary to add more aromatics and flavoring with additional bones and trimmings.
A key element to a properly prepared stock is using good bones. In this case veal. Veal bones have lots of colagen which makes for gelatnois constistency; but they are not cheap and can be difficult to find. This stock from a cost standpoint will be about 50% higher than a good store bought beef stock but there is no comparison in terms of taste. The addition of some beef neck bones adds richness to the stock. Long steady slow simmering is important. Don't boil the stock. Simmer slowly at about 190^ for at least 6 hours. If you have more time use it. I simmered this batch for 12 hours overnight at a constant 190^. Tomato paste in veal stock may strike you as odd. It is a key ingredient and you will not taste tomato but it adds richness to the base.
This stock can be converted to brown sauce by adding 4 lbs of bones/trim, 1 lb more mirepoix and a slurry in the form of arrowroot or other pure starch. At one time the term "brown sauce" equated exclusively with the classic sauces Espagnole and demiglace. Today it also indicates jue de veau, pan sauces or reduction type sauces based on brown stock.
Some puriests will say not to add vegetables and aromatics until the last hour of simmering. I disagree as adding them up front adds depth to the stock and more structure. Choose the method that works for you.
Ингредиенты
- 4 oz olive oil
- 10 lb veal bones
- 4 lbs beef neck bones
- 9 qt cold water
- Mirepoix:
- 20 oz onion, large dice
- 10 oz carrot, large dice
- 10 oz celery, large dice
- 6 oz tomato paste
- Sachet d' epices:
- 6 parsley sprigs
- 1 tsp fresh thyme
- 1 tsp cracked peppercorns
- 2 bay leaves
- 2 garlic cloves.
Инструкции
- Preheat oven to 425^.
- Wash and dry the bones. Spray a sheet pan with nonstick spray. Add the bones and place in the oven and roast for 45 minutes or until nicely browned. Turn over halfway through the roasting cycle.
- Transfer the bones to large stock pot. Add 9 quarts of cold water. Add the sachet and tie to the handle of the pot with kitchen twine. Cover and bring the stock to a slow simmer; 190^. The stock will generate small bubbles that come to the top. Do not boil. Rather maintain this constant temperature. Uncover when the proper temperature is reached and skim the surface frequently to maintain a clear stock.
- While the stock is simmering add oil to a rondeau or large skillet. When hot add the Mirepoix and cook over medium-high heat until onions are golden brown; 15-20 minutes. Add the tomato paste; continue to cook stirring frequently until it becomes a rusty brown color. Add a few ladles of stock to liquify. Add the mixture to the stock pot.
- Simmer for at least 6 hours. Longer if you have the time. I simmered this batch for 12 hours overnight.
- Remove from heat and strain the stock to remove bones/aromatics with a Chinois or China Cap.
- Rapidly chill the liquid in an ice bath. I used a large outdoor cooler filled with ice water. Refrigerate the stock overnight to solidify and allow fat to surface.
- The following day remove the solid fat from the stock with a spoon or spatula. Gently heat the stock for about 15 minutes to liquify. The stock is now ready for storage. I freeze it in 1 1/2 cup amounts in freezer zip lock bags. This is a perfect amount for two people to use as a base for demiglaze or other sauce reductions. It freezes very well.
- You now have 6 quarts of great stock that can be used for sauces, soups, stews, braises and compound reductions that will captivate yours guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 16 servings | |
| Calories 94 | |
| Calories from Fat 64 | 68% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 131mg | 5% |
| Potassium 251mg | 7% |
| Total Carbs 7.19g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.69g | 2% |
| Protein 1.11g | 2% |
