The Real Deal Brown Veal Stock Recipe

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810 mins (prep 90, cooking 720)
13 ingredients
16 servings
A good stock is like the foundation of a house. It can become a base from which to build. A rich stock converted into a sauce can make an ordinary dish become exceptional. Brown stocks are often used as the foundation for other sauce derivatives such as Brown Sauce, Espagnole, demiglaze or Jus ue'. If the stock is rich and fully flavored, it may not be necessary to add more aromatics and flavoring with additional bones and trimmings. A key element to a properly prepared stock is using good bones. In this case veal. Veal bones have lots of colagen which makes for gelatnois constistency; but they are not cheap and can be difficult to find. This stock from a cost standpoint will be about 50% higher than a good store bought beef stock but there is no comparison in terms of taste. The addition of some beef neck bones adds richness to the stock. Long steady slow simmering is important. Don't boil the stock. Simmer slowly at about 190^ for at least 6 hours. If you have more time use it. I simmered this batch for 12 hours overnight at a constant 190^. Tomato paste in veal stock may strike you as odd. It is a key ingredient and you will not taste tomato but it adds richness to the base. This stock can be converted to brown sauce by adding 4 lbs of bones/trim, 1 lb more mirepoix and a slurry in the form of arrowroot or other pure starch. At one time the term "brown sauce" equated exclusively with the classic sauces Espagnole and demiglace. Today it also indicates jue de veau, pan sauces or recduction type sauces based on brown stock. Some puriests will say not to add vegetables and aromatics until the last hour of simmering. I disagree as adding them up front adds depth to the stock and more structure. Choose the method that works for you.

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Serving Size (373.78 g)
Servings 16
Amount per Serving
Calories 503.38 Calories from Fat 237.78
% Daily Value *
Total Fat 26.42g 650.36%
Saturated Fat 8.93g 714.05%
Trans Fat 0.0 %
Cholesterol 232.47mg 1239.84%
Sodium 268.36mg 178.91%
Total Carbohydrate 7.43g 39.63%
Dietary Fiber 1.84 g 117.99%
Sugars 3.97 g %
Protein 55.97g 1790.91%
Vitamin A 2685.84IU% Vitamin C 6.08mg%
Calcium 68.01mg% Iron 2.98mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef neck bones, cold water, parsley sprigs, fresh thyme, cracked peppercorns