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Beef and Veal Bone Broths
Appears in
Published 2002
Meat broths made with enormous amounts of meat, in the fashion of the nineteenth century and earlier, are so expensive that even the best restaurants use broth made from bones as the base for most of their brown sauces and some of their soups. Classic consommé must always be made with at least some meat, but the first broth—the one used to simmer the meat—can be made with bones.
Veal or beef bone broth is also used to make glace de viande, the base for most modern French brown sauces. Veal and beef bones, when simmered, release gelatin and a certain amount of meaty flavor, and they’re inexpensive. Their main disadvantage is that they take 8 to 12 hours to release most of their flavor and gelatin. In a home kitchen on a hot day you’ll probably want to do something other than stand around skimming broth. So save the project for cold winter weekends.
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