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French Food Recipes: Our Favorite Veal Stock

French food recipes often call for veal stock and this is the best recipe I’ve ever found.  This rich and flavorful veal stock is made with five pounds of veal bones and simmers for 24 hours to fully develop the flavor of the stock. The recipe is from “Terra”, a cookbook by Hiro Sone and Lisa Doumani published by 10 Speed Press, probably my all-time favorite cookbook!  I’ve made about half the recipes and every one has been good!

This veal stock recipe makes about 7 cups of stock.  I always make the full recipe and freeze leftover stock in 1 cup portions.  I use this stock for numerous French food recipes, including Tournedos Rossini, Ragout of Sweetbreads, Mushrooms, Prosciutto, and White Truffle Oil (also a Terra recipe), and Foie Gras Lucullus (foie gras with black truffles).

Ingredients:

5 lbs. veal bones, cut into 2 – 4 inch pieces

2 cups dry red wine

2 tablespoons vegetable oil

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1/2 bulb garlic, halved crosswise (do not peel)

1 cup water

3 bay leaves

2 teaspoons black pepper corns

3 sprigs fresh thyme

2 teaspoons salt

2/3 cup tomato paste

3 ripe tomatoes, haved

Instructions:

Put the veal bones in a large roasting pan and roast until golden brown, about 30 – 45 minutes. Transfer the bones to a large stockpot. Add the wine to the roasting pan set over medium heat, and deglaze the pan, scraping the browned bits from the bottom of the pan. Add the liquid to the stockpot.

Heat the oil in a large sauté pan or skillet over high heat, add the onion, carrot, celery, and garlic, and sauté until golden brown, about 6 – 8 minutes.  Add the vegetables to the pot, deglaze the pan with the water, and add the liquid to the stockpot. Fill the stockpot with enough water to cover the veal bones.  Bring to a boil and skim off any foam that develops.

Add all the remaining ingredients, bring back to a boil, then decrease the heat to a simmer.  Cook for at least 12 hours, but preferably 24 hours.  Keep adding hot water to maintain the water level, which you will need to do 4 – 6 times.

Strain veal stock through a fine mesh sieve into a smaller pot and cook over high heat until reduced to about 7 cups (if there is only 7 cups of liquid at this point, there is no need to cook the stock further). Sit the pan of stock in a bowl of ice water to cool, then cover and refrigerate overnight (or place in freezer for about one to two hours). Remove the layer of congealed fat on top.  Store veal stock in the refrigerator for 3 days or for up to 3 months in the freezer.

 

 

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