Brown Veal Stock
- 6 1/2 pounds veal bones (short shank, shank, foot, lean trimmings) (3 kg)
- 4 1/2 pounds second and third choice veal cuts (collar, brisket, brisket, flank) (2 kg)
- 1 cup grapeseed oil (20 cl)
- 1 quart red wine (2 l)
- 7 ounces carrots (200 g)
- 10 1/2 ounces onions (300 g)
- 3 cloves garlic
- 3 1/2 ounces tomato paste (100 g)
- 1 pound ripe tomatoes (500 g)
- 1 leek, green only
- 1 rib celery
- parsley stems
- 1 sprig thyme
- 1 bay leaf
- coarse gray sea salt (quart moistening liquid (2 g per liter))
Instructions
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
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