Brown Veal Stock Recipe

Name: Brown Veal Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 8 to 10 pounds veal bones; 2 medium onions, quartered; 2 large carrots, cut into 2-inch pieces; 2 celery stalks, cut into 2-inch pieces; 6 garlic cloves, slightly crushed; 3 tablespoons tomato paste; 4 bay leaves, crumbled; 2 or 3 thyme sprigs; 1 teaspoon black peppercorns

Servings: persons

1
Preheat the oven to 450F.
2
Lightly salt the bones and arrange them in a large roasting pan in a single layer.
3
Cook until well browned on both sides, about 1 to 1 1/2 hours, turning halfway through.
4
Carefully pour off the accumulated fat.
5
Add the onions, carrots, celery; and garlic.
6
Plop the tomato paste on top of the bones, and roast for another 30 to 40 minutes.
7
Transfer the bones and vegetables to a large stockpot (at least 8 quarts), using tongs.
8
Pour off the fat from the roasting pan and place it over 2 burners on your stove; turn on the heat to medium.
9
Add 2 cups of water.
10
Gently loosen the brown bits from the pan with a wooden spoon.
11
When all the brown bits have been loosened, transfer the liquid to the stockpot and add another 3 quarts of water, or enough to cover the bones completely.
12
Add the bay leaves, thyme, and peppercorns and bring to a simmer.
13
Skim any foam that rises to the surface, and cook over the lowest simmer possible for 4 to 6 hours, longer if possible.
14
Let cool slightly, then strain the stock through a colander into a large bowl, discarding the solids.
15
Strain again through a fine mesh sieve (lined with cheesecloth or a coffee filter if you have it) into another large bowl.
16
Cool completely, then chill.
17
After its chilled, remove the fat from the top.
18
At this point, the stock can be returned to a saucepan and reduced by half for demi-glace, or it can be divided into small containers and refrigerated for up to 4 days or frozen for up to 6 months.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 8 to 10 pounds veal bones, 2 medium onions, quartered, 2 large carrots, cut into 2-inch pieces, and more.

Yes, Brown Veal Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Veal Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions