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Non-illustrated recipe - Illustrated recipe

Brown Veal Stock

Brown Veal Stock
  • For : 1 litre
  • Time : 2 h 30
  • Difficulty : easy

Ingredients for Brown Veal Stock :

  • 1 kg veal bones
  • 100 g carotts
  • 50 g onions
  • 2 garlic cloves
  • 1 tablespoon tomato paste
  • or
  • 200 g fresh tomatoes
  • 1 bouquet garni
  • 2 litres water

Technical stages for Brown Veal Stock :

Brown Veal Stock - 1
1

Prepare all the required ingredients.

Brown Veal Stock - 2
2

Break the bones in small pieces. Brown them in a really warm oven (approx. 250°C or 482°F) on a roasting sheet, for about 15 minutes.

Brown Veal Stock - 3
3

After the bones browned, add the peeled, washed and coarsely cut vegetables. Sweat them in the oven for 10 minutes.

Brown Veal Stock - 4
4

Remove with a skimmer the bones and vegetables, and transfer to a pot.

Brown Veal Stock - 5
5

Moisten with cold water. Do not salt. Add the garlic, bouquet garni, tomato paste or fresh tomatoes. Bring to a boiling point and simmer for 1h30 to 3 hours.

Brown Veal Stock - 6
6

Skim frequently while cooking. Remove the fat.

Brown Veal Stock - 7
7

What you should obtain after cooking.

Brown Veal Stock - 8
8

Filter through a chinois without packing and transfer to another container. Cool quickly and keep refrigerated for 48 hours maximum.

Brown Veal Stock - 9
9

Top left on the picture.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Oven thermometerOven thermometer 14.10 Euro
Stainless steel skimmer Ø 10 cmStainless steel skimmer Ø 10 cm 8.00 Euro
"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.40 Euro
The Onion CutterThe Onion Cutter   Special offer   23.70 Euro 19.90 Euro
Chopper expressChopper express 24.90 Euro