VEAL STOCK
Stocks have a superior flavor when they are prepered in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 lb. oxtails with the veal bones.
Provided by Chef mariajane
Categories Stocks
Time 3h
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
- Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
- Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
- Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
- Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
- Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
- Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.
VEAL STOCK
Chuck Hughes' flavor packed veal stock - perfect for all sorts of soups and sauces.
Provided by Chuck Hughes
Time 12h15m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
- Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
- Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
- Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
- Cook's Note: If desired, pour the cooled stock into ice-cube trays and freeze. Frozen cubes keep 3 months in heavy-duty resealable plastic bags. Stocks are key to any restaurant as they are the base of so many recipes. When you go to cooking school, learning how to make stocks is one of the first things you do. Although this might seem laborious when you can just go to the grocery store and get one out of a box, there is nothing better than a homemade stock to add that extra depth to anything you might be making, whether it's a soup, a sauce, a braise or a roast. Just pick a rainy day when you have some stuff to do around the house, get your ingredients and go for it! You won't regret it. The best part about this is that you can freeze it in containers and use it for up to three months. Time very well spent. Not to say that grocery store stocks are bad, they do the job and if you really don't have the time, it's a great alternative.
- When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!
BASIC VEAL STOCK
_**Editor's note:** Use this recipe to make Chef John Besh's [Basic Fond de Veau.](/recipes/food/views/Basic-Fond-De-Veau-51208440)_ I never make a strong beef stock, preferring instead the viscosity, collagen, and more delicate flavor that comes from using veal bones. This Veal Stock is based on veal shanks.
Provided by John Besh
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- 1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews.
VEAL STOCK
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Provided by Gordon Ramsay
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
VEAL STOCK
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 8h30m
Yield About 4 quarts (16 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
- Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
- Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
- Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 0 grams, TransFat 0 grams
JUS DE VEAU LIE (THICKENED VEAL STOCK) 2 WAYS
Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect) to generate 2 quarts of thickened stock. From Raymond Sokolov's "The Saucier's Apprentice". I added a 1-cup "Enhanced Store-Bought Stock" alternative for a smaller batch using the American Test Kitchen technique in Recipe #477839 #477839, which makes store-bought stock richer.
Provided by KateL
Categories Stocks
Time 8h15m
Yield 2 quarts
Number Of Ingredients 22
Steps:
- REAL DEAL:.
- (Optional): Splinter bones with a cleaver.
- Preheat oven to 400 degrees.
- Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time.
- While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme.
- Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices.
- Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze.
- Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts.
- Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate.
- When the layer of fat has solidified at the surface, remove the layer of fat.
- -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --.
- To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid.
- When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid.
- Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze.
- BEFORE USING:.
- Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
- ENHANCED STORE-BOUGHT STOCK:.
- Pour veal stock, mushrooms, chervil and tarragon into a saucepan.
- Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes.
- Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving.
- BEFORE USING ENHANCED STORE-BOUGHT STOCK:.
- Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
Nutrition Facts : Calories 637.2, Fat 2.4, SaturatedFat 0.5, Sodium 1035.1, Carbohydrate 122.2, Fiber 23.4, Sugar 49.2, Protein 24.3
VEAL STOCK
This stock is the foundation for the bordelaise sauce that tops chefs Lee Hanson and Riad Nasr's cote du boeuf.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 2 1/2 quarts
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees. Make a bouquet garni: Tie rosemary, parsley, thyme, bay leaf, and peppercorns in a small piece of cheesecloth; set aside.
- Arrange the meat and veal bones in a single layer in a heavy roasting pan, and place in the oven. Roast, turning several times, until they turn deep brown, about 1 1/2 hours. Remove from oven, and place onion, carrots, celery, mushrooms, garlic, tomato paste, and chopped tomatoes on top of the bones. Reduce heat to 375 degrees, return the pan to the oven, and roast until vegetables are brown, about 45 minutes.
- Transfer bones, meat, and vegetables, to a large stockpot; set aside. Discard the fat from the roasting pan; set pan on the stove over high heat. Add wine, and stir using a wooden spoon to loosen any browned bits from bottom of pan. Boil until wine is reduced by half, about 5 minutes; add to stockpot.
- Add 4 quarts cold water to stockpot, water should just cover bones; cover, and bring to a boil. Reduce heat to a low simmer; skim foam that rises to surface. Add bouquet garni. Cook 8 to 10 hours, skimming frequently. Add more water if at any time the surface level drops below the bones.
- Prepare an ice-water bath. Strain stock through a fine sieve into a large bowl, and set the bowl in the ice-water bath. When cool, cover, and refrigerate overnight.
- Discard the layer of fat on stock.
VEAL STOCK
Steps:
- Preheat oven to 450°F.
- Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes. Leave oven on.
- Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot. Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).
- While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer. Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot. Cool vegetables and chill, covered.
- Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking.
- Remove bones with tongs and discard. Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce. If you have less, add water.
More about "veal stock recipes"
VEAL STOCK - BASIC RECIPE | STELLA CULINARY
From stellaculinary.com
WHAT IS VEAL STOCK? TIPS AND TRICKS FOR MAKING AND …
From masterclass.com
Estimated Reading Time 50 secs
KITCHEN BASICS VEAL STOCK, 32-OUNCES (PACK OF6)
From amazon.com
Reviews 16
VEAL STOCK - MAGGI : AMAZON.CA: GROCERY & GOURMET FOOD
BROWN VEAL STOCK | SAVEUR
From saveur.com
VEAL STOCK NESTLE CHEF | ALBION FINE FOODS
From albionfinefoods.com
THICK VEAL STOCK - CHEF'S PENCIL
From chefspencil.com
FAUX VEAL STOCK RECIPE - SALLY SCHNEIDER | FOOD & WINE
From foodandwine.com
AMAZON.COM: VEAL STOCK
From amazon.com
VEAL STOCK GLOSSARY | MARX FOODS BLOG
From marxfood.com
4 BEST SUBSTITUTES FOR VEAL STOCK - MISS VICKIE
From missvickie.com
VEAL STOCK - FOOD NETWORK
From foodnetwork.co.uk
VEAL STOCK - YANN´S FOOD
From yannsfood.com
WHITE VEAL STOCK - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEAL STOCK | BETTER HOMES & GARDENS
From bhg.com
RESTAURANT QUALITY VEAL STOCK MIX FOR CHEFS IN CANADA - ESSLINGER …
From esslingerfoods.com
VEAL STOCK RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
HOW TO MAKE VEAL STOCK - MARX FOODS BLOG
From marxfood.com
VEAL STOCK RECIPE - CHARLIE PALMER | FOOD & WINE
From foodandwine.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
BEST VEAL CONSOMME RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE A BASIC VEAL STOCK | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
HOW TO MAKE BROWN VEAL STOCK - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUY VEAL STOCK ONLINE IN THE UK | FINE FOOD SPECIALIST
From finefoodspecialist.co.uk
VEAL STOCK RECIPE - LOS ANGELES TIMES
From latimes.com
BEST BRAISED VEAL CHEEKS WITH SMOKED MUSHROOMS RECIPES | FOOD …
From foodnetwork.ca
CONCENTRATED VEAL STOCK - IGA
From iga.net
BEST VEAL STOCK RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN, VEAL, OR BEEF WHITE STOCK INSTRUCTIONS - THE SPRUCE EATS
From thespruceeats.com
CHEF THOMAS KELLER'S VEAL STOCK RECIPE - 2022 - MASTERCLASS
From masterclass.com
VEAL STOCK RECIPE BY BEEF.CHEF | IFOOD.TV
From ifood.tv
STOCK (FOOD) - WIKIPEDIA
From en.wikipedia.org
ESSENTIAL CUISINE
From essentialcuisine.com
VEAL STOCK NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DELICIOUS BROWN VEAL STOCK | METRO
From metro.ca
VALERIE’S VEAL STOCK AND VEAL JUS CUBES: TAKE 2
From acanadianfoodie.com
5 AMAZING VEAL STOCK SUBSTITUTE WILL MAKE YOU SURPRISED
From richardpantry.com
ALINEA RESTAURANT RECIPE FOR VEAL STOCK - ALINEAPHILE
From alineaphile.com
HOW TO MAKE VEAL STOCK - FORMER CHEF
From formerchef.com
#time-to-make #course #preparation #soups-stews #stocks #4-hours-or-less
You'll also love