Brown Veal Stock

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By James Peterson

Published 1991

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Roast all the ingredients for white veal stock, except the bouquet garni, in a 450°F (230°C) oven. Turn the meat, bones, and vegetables from time to time until they are evenly browned. Avoid burning any of the ingredients or letting the juices burn onto the bottom of the roasting pan. Transfer the bones and vegetables to a stockpot and add the bouquet garni. Set the meat aside for later. Deglaze the roasting pan with water. When all the juices have dissolved, add the deglazing liquid to the stockpot. Add the bouquet garni. Moisten and simmer gently for 12 hours. Strain the stock, discard the bones and vegetables, and use the stock to simmer the meat for 2 to 3 hours, skimming all the while. Strain the stock through a coarse chinois—pick out the cooked meat—and again through a fine chinois. Reduce by about one-fourth, being sure to skim, to clarify somewhat.