Name: Veal Stock
Yield: Makes about 2 quarts
Cuisine: French
Ingredients: Scant 2 cups (1 pound) tomato paste; 1 head garlic, halved, broken into pieces, root end and excess skin removed; 1½ ounces Italian parsley sprigs; 1 calf’s foot, split (optional); 24 quarts cold water; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); 2½ cups (12 ounces) carrots cut into 1-inch mirepoix; 2 bay leaves; ½ ounce thyme sprigs; 4 cups (1 pound) leeks cut into 1-inch mirepoix (white and some light green parts only); 10 pounds veal bones, necks, and backs; 1½ cups (8 ounces) onions cut into 1-inch mirepoix

Preparation info

Makes about
2 quarts

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

10 pounds veal bones, necks, and backs
1 calf’s foot, split (optional)

Europe
France
Stock
Gluten-free
Mediterranean

Method

At the French Laundry, veal stock is used as a base for a number of different sauces. Unlike most recipes for veal stock, ours does not contain a step for roasting the bones. The depth of color comes from the tomatoes and tomato paste and the final reduction process. The stock is neutral and clean-flavored, with the presence of veal, but not an overwhelming flavor of it.

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Ingredients

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