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Old 11-20-2014, 07:05 PM   #1
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ISO: How do you make your veal stock?

I picked up a couple of pounds of veal bones. Browned those, and put them in a pot with fennel, celery, carrots, beets, shallots, leeks, juniper berries, apple, lemon, bay leaf, peppercorns, garlic, grate of ginger, tomato paste, red wine. Letting that all marry overnight in a dutch oven at 250 in the oven. Just wondering how others make veal stock? Don't quite know what I'll do with the stock, but the bones were under $2, so why not.
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Old 11-20-2014, 09:08 PM   #2
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Now you've got a base for all sorts of things. In fact, that sounds like a pretty extravagant stock that could stand on its own as a light soup. Be a great start for a brown and wild rice mix to make with mushrooms and walnuts for next week. In general, I try to keep stocks at a bare simmer. Boiling tends to make them cloudy. Doesn't matter much, though, for rice and similar stuff.
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Old 11-20-2014, 09:54 PM   #3
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I generally clarify stock, I just haven't made veal stock...fish, lamb, beef, chicken, turkey, pork...but not veal stock. It smells amazing.
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Old 11-20-2014, 10:07 PM   #4
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I once read that if you combine beef and chicken stock, you will have mock veal stock.
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