Brown Veal Stock

Brown Veal Stock:

  • 8 lbs veal bones (the best place to find bones are you local butcher and are typically inexpensive), trim and knuckles should be included.
  • 1 Sachet d’Épices
  • 1 gallon + 64 oz cold water
  • 6 oz tomato paste
  • 1 lb Mirepoix (approx. 8 oz onion, 4 oz carrot, 4 oz celery), large-dice
  • 2 tsp Salt (I use coarse sea salt)
  • 2 fl oz vegetable oil or as needed

DIRECTIONS:

  1. Preheat oven to 425°F.
  2. Coat the roasting pan with a light film of oil and heat in the oven. Remove the pan from oven after a few minutes and add bones to pan, then return pan to oven. Roast the bones, turning periodically, until they are a deep brown. Roast bones for 30 to 40 minutes.
  3. Once the bones are roasted, transfer them to a large stockpot and add 1 cup of cold water and the salt. The roasting pan needs to be deglazed by adding 1 cup of water, then add the dripping from the pan to the stockpot. Bring the stock to a simmer over low heat. Depouillage as needed. (skimming the impurities from the surface; the foamy substance that floats on top).
  4. Heat a medium-size pan (Rondeau, wide and fairly shallow pan with two handles, is prefered) over medium high heat, add a small amount of oil, just enough to provide a light film on the bottom of the pan. Add the mirepoix, stirring occasionally. The onions should turn a deep golden brown (the process known as caramelization); This takes about 15 minutes. Add the tomato paste and stir often, continuing to cook the mirepoix, about 1 -2 minutes; It will have a sweet aroma and begin to take on a rusty brown color. Then add 3-4 ladles full of stock to the mirepoix and stir. This mixture needs to simmer about 5 hours, then it can be add to the stock. You will also need to add the sachet d’Épices to the stock when you add the mixture.
  5. The stock needs to continue to cook while the mirepoix mixture is simmering. Be sure to depouillage as needed. Also you will need to taste the stock periodically. At this stage the stock will cook for about 1 more hour. (This step is completed after the mirepoix mixture has been added.) Total simmering time is 6 – 8 hours.
  6. Finally, Strain the stock. It can be used now or stored for later use, but if it it stored it needs to be rapidly cooled.

**Safe methods for cooling:

  1. Ice-water bath – easy and commonly used method. Divide food into smaller containers, then place containers in a sink or large pot filled with ice water, stirring the stock to cool more evenly and faster.
  2. Ice paddle – Plastic ice paddles are a great and easy way to cool stock. They can be filled with ice or filled with water and then frozen, if you have a big enough freezer.

These methods can be combined for even faster cooling.

NOTE: Mirepoix is a combination of different aromatics that enhance the background flavor of a dish. Depending on the type of cuisine, there are 4 basic mirepoix combinations you should know…

  1. Basic Mirepoix
  2. White Mirepoix
  3. Asian Mirepoix
  4. Cajun Trinity (Louisiana Creole and Cajun dishes)
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Other Useful Brown Stocks

These stocks are very useful when you want to enhance the flavor of the dish you are creating. They all follow the base for Brown Veal Stock.

Brown Lamb Stock: The veal bones and trim are replaced by an equal amount of lamb trim and bones. Mint stems, cumin seeds, or rosemary can be added to the standard sachet d’épices; one or more of these herbs should be added.

Brown Game Stock: The veal bones and trim are replaced by and equal amount of game bones and trim. Depending on the dish I am making I will add rosemary, thyme, oregano, or garlic cloves in the sachet d’épices. Remember… With wild game, just think rustic, woody taste.

Brown Pork Stock: The veal bones and trim are replaced by an equal amount of fresh or smoked pork trim and bones. Oregano stems or crushed red pepper can be added to the sachet d’épices. **If using smoked pork bones and trim here is a list of woods to use:

  • Alder
  • Oak
  • Apple
  • Cherry
  • Almond
  • Pear

The woods listed above also go well with beef, game meats (rabbit, venison, alligator, etc..), lamb, poultry and water fowl. Oak, Almond, Apple are good woods for seafood too. Be cautioned that with certain species of trees such as, Maple, Mesquite, Hickory/Pecan  tend to give the food that more of that American BBQ flavor. Pecan is from the same family as hickory, however, it does produce a slightly different taste when it is used to cook or smoke with.

Hickory:

  1. Beef
  2. Chicken
  3. Pork
  4. Lamb
  5. Mildly flavored game meat (rabbit, etc…)
  6. Seafood steaks (Swordfish, shark, tuna steaks)

 Pecan (does not go as well with game meat as hickory does):

  1. Beef
  2. Chicken
  3. Lamb
  4. Pork
  5. Duck

Maple:

  1. Pork
  2. Chicken
  3. Duck
  4. Lamb
  5. Venison

Mesquite:

  1. Chicken
  2. Duck
  3. Rabbit
  4. Pork
  5. Lamb
  6. Venison

 

*Please remember that not every type of tree can be used for cooking. Some give off toxic fumes when burned or will leave your food tasting like the contents of the entrails of the animal you slaughter…Not a good idea! There are great woods out there for cooking and some just for survival, we’ll stay away from the latter.