WHITE AND BROWN VEAL STOCKS

White veal stock

• 8 pounds veal bones, cut into 3-inch pieces
• 6 quarts cold water
• Mirepoix:
  • 8 ounces onions, chopped
  • 4 ounces carrots, chopped
  • 4 ounces celery, chopped
  • 1 head garlic, cut in half horizontally
• Sachet d'epices:
  • 3 or 4 parsley stems, chopped
  • 1 bay leaf
  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried thyme leaves
  • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Rinse the bones, and place in the stockpot. Cover with water and bring slowly to a boil. Skim off any scum that forms. Continue to simmer the stock for 5 hours.

Add the mirepoix and sachet and continue to simmer for 1-2 more hours. Strain through a china cap lined with cheesecloth, then cool the stock properly in an ice-water bath. Refrigerate and skim off the fat that rises to the top.

Brown veal stock

Use the same procedure as above, except first brown the bones in a 400F oven for 30 minutes. Paint the bones with tomato paste thinned with a little water, and brown for another 30 minutes. Drain the fat from the roasting pan and reserve. Deglaze the pan with water and add to stockpot.

Bring slowly to a boil, and reduce heat; simmer for 5-6 hours. In the meantime, toss the mirepoix with the fat and brown in the oven. After 5-6 hours simmering time, add the browned mirepoix and 4-6 ounces tomato paste to the stockpot, and the sachet. Simmer for an additional 1-2 hours. Strain, cool and store properly.

 

creole and cajun basics | creole and cajun recipe page
the gumbo pages' home page | search this site

Chuck Taggart   (e-mail chuck)