Veal Stock & JusTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:7.3 kcal
Proteins:0.2 g
Fats:0.1 g
Carbohydrate:1.7 g
Fibers:0.5 g
Sugar:0.9 g
Cholesterol:0 mg
Sodium:13 mg
Calcium:7.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
3000
g
veal bones and trimmings
750
g
vegetables carrots, onions, celery stalks
500
g
tomatoes, peeled, seeded and crushed
4000
ml
water
**Carlo Crisci's version
Replace the bouquet garni with 1 sprig of thyme, 1 bay leaf and 1 clove.
Replace the water with vegetable stock and a little white wine and reduce the amount of tomato.
**Jean-Michel Lorain's version
Add 60 g (2 oz.) tomato concentrate heated with a drop of oil until it takes on a brown color and loses its acidity.
**Jacques and Laurent Pourcel's version
Add a head of garlic and a leek.
**Michel Roux's version
Add a blanched calf's foot, some white mushrooms, 2 unpeeled cloves of garlic, a little white wine and a sprig of tarragon.
METHOD
- In a roasting pan, brown the veal bones and trimmings in a 220-250° C (425-475° F) oven, turning them occasionally.
- Meanwhile, sauté the coarsely chopped vegetables in the stockpot or in the oven with the bones during the final 5 minutes.
- Using a slotted spoon, transfer the bones and trimmings to the stockpot.
- Degrease the roasting pan with water or white wine, place over high heat and add a ladleful of water to deglaze the browned cooking juices. Scrape well and pour the liquid into the stockpot.
- Add water to cover (or more); bring to a boil; reduce the heat and simmer for 10 minutes. Skim the surface.
- Add the other ingredients and simmer over low heat for about 2 1/2 hours. Strain at the end of the cooking time.
- Cool and degrease.
- Return to the heat and reduce again for a more full-flavored jus.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Though this recipe takes a long time, you can take advantage of a day at home to do other things while you let it simmer. Make a large stockpot full and then divide it among smaller containers and freeze it. That way you’ll always have some on hand.
The basic recipe is more or less the same everywhere, but some chefs deglaze with 250 ml (1 cup) white wine; others increase the tomato content or add a sprig of tarragon to their bouquet garni.
Another variation: the vegetable garnish can be sautéed in the stockpot or added to the pan with the bones and trimmings five minutes before the end of the browning time in the oven.
Use this basic recipe to create an endless variety of sauces. Add as desired: red wine, shallots, mushrooms, Madeira, herbs, red wine vinegar, orange zest, etc.
