Brown veal stock

Brown veal stock

By
From
Becasse
Makes
3 litres
Photographer
Steve Brown

I use neck bones for this recipe as they have a good covering of meat and a great flavour. Ask your butcher to chop the bones into small pieces for you.

Ingredients

Quantity Ingredient
few tablespoons non-scented cooking oil
5kg veal neck bones, chopped small
1 onion, quartered
1 carrot, halved lengthwise
1/4 head celery, cut into large pieces
1/2 leek, halved lengthwise
1/2 head garlic, cut in half crosswise
1 bay leaf
4 white peppercorns
1/4 cup thyme
100g fresh tomato paste
100ml red wine
1/2 calf’s foot, split lengthwise

Method

  1. Preheat your oven to 220°C. Heat 2 large roasting trays in the oven until very hot then add a little oil to each. Divide the bones between the trays, spreading them out to ensure they colour evenly. Roast in the oven for about 30 minutes, stirring regularly to prevent them sticking and burning – even the slightest burn will taint the flavour of the stock. Remove the roasted bones from the oven and tip them into a colander to drain off the fat.
  2. Spread the onions out on one baking tray and the carrots on the other. Return to the oven and roast until very dark. Divide the celery, leek, garlic, bay leaf and peppercorns between the trays and return to the oven. When all the vegetables are caramelised to a dark brown remove from the oven.
  3. Add the tomato paste to both pans and return to the oven for a few moments then deglaze the pans with the red wine.
  4. Put half the roasted bones into a large stockpot. Place the calf’s foot on top followed by all the roasted vegetables and their tomato-flavoured pan juices. Cover with the remaining bones. It is important that the vegetables be kept submerged in the stock so they impart the maximum flavour. Fill the pot with enough cold water to cover the bones.
  5. Bring to the boil, skimming to remove any fat or sediment that rises to the surface. Lower the heat and simmer gently for 8 hours, skimming frequently. Leave to cool slightly then pour through a chinois or fine sieve. Return the stock to the pan and simmer until reduced by around a third. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 4 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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