Brown Veal Stock

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Veal

Cut the pieces of veal into three different sizes so that they form a sort of filter while the stock is cooking. Begin with the larger bones, cut into large pieces, finishing with the briskets, which will yield the smallest pieces.

Take three sheet pans, one for each different cut, and brown the different veal cuts in a 410°F (210°C) oven in some grapeseed oil. Stir them often so that they brown nicely and evenly, taking care not to brown them too much, which would make the stock bitter.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN