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Brown Veal Stock

Brown Veal Stock
  • For : 1 litre
  • Time : 2 h 30
  • Difficulty : easy

Ingredients for Brown Veal Stock :

  • 1 kg veal bones
  • 100 g carotts
  • 50 g onions
  • 2 garlic cloves
  • 1 tablespoon tomato paste
  • or
  • 200 g fresh tomatoes
  • 1 bouquet garni
  • 2 litres water

Technical stages for Brown Veal Stock :

  • Break the bones in small pieces. Brown them in a really warm oven (approx. 250°C or 482°F) on a roasting sheet, for about 15 minutes.
  • After the bones browned, add the peeled, washed and coarsely cut vegetables. Sweat them in the oven for 10 minutes.
  • Remove with a skimmer the bones and vegetables, and transfer to a pot.
  • Moisten with cold water. Do not salt.
  • Add the garlic, bouquet garni, tomato paste or fresh tomatoes. Bring to a boiling point and simmer for 1h30 to 3 hours.
  • Skim frequently while cooking.
  • Remove the fat. Filter through a chinois without packing and transfer to another container.
  • Cool quickly and keep refrigerated for 48 hours maximum.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Oven thermometer -50°C à +300°COven thermometer -50°C à +300°C 14.70 Euro
Stainless steel skimmer Ø 10 cmStainless steel skimmer Ø 10 cm 8.69 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.49 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Chopper expressChopper express 24.90 Euro
Bound brown stock "Chef"Bound brown stock "Chef" 18.20 Euro
Bound brown stock "Knorr"Bound brown stock "Knorr" 16.30 Euro