Yields just over 2 litres, 70 ounces or 35 cubes. This ingredient list is pretty staple and quite a universal list. I have weighed my ingredients to ensure consistency. The process is one I have morphed into, over time, that works well for me, not difficult, and creates excellent results.
Course
Sauce
Cuisine
Canadian
Prep Time15minutes
Cook Time10hours
Total Time10hours15minutes
Servings35cubes
AuthorValerie Lugonja
Ingredients
12poundsveal bones
water to cover bones
1onion(220g), quartered, with skin (extra skins, if possible)
carrots(500g), chopped
leeks(230g), cleaned and chopped with greens
one bunch flat leafed parsley(20g)
one small bunch fresh thyme(5g)
220gtomato paste(Mutti brand if possible, or homemade)
1head of gorgeous garlic, cloves cleaned and minced (15g)
2bay leaves
1/4teaspoonpeppercorns
Instructions
Instructions for Day One: Making Veal Stock (13. 25 hours Day One)
Pre-heat oven to 450°F/232°C; start early in the morning
Cover cookie sheets with parchment paper; you need them large enough to contain bones without over crowding (and edges help contain liquid fat)
Roast veal bones in oven, turning occasionally, until appealingly brown and smell delicious, about 1 hour 15 minutes; check every 20 minutes, and turn after 40 minutes (be prepared to clean your oven afterward)
Put roasted bones and fond into stock pot with onion and onion skins, cover with water and bring to a full boil; then reduce to a steady s simmer for 8 hours (watch carefully adjusting heat until you get a slow steady simmer at about 190F)
Add remaining ingredients; bring back to a simmer for 4 more hours
Cool overnight so fat will solidify on top
Instructions for Day Two: Finishing the Stock and Making the Remouillage
Skim all fat off of surface of stock; reheat slowly on stove top to simmer: do not boil
Strain and set aside to cool, then refrigerate, tightly sealed: this will yield just over 5 litres of stock
Cool bones; do not rinse or wash
Clean stock pot, cover with water and complete the entire process again, for 8 hours, without adding any vegetables
Strain; this will provide a weaker, but still delicious stock made with same bones
Cool overnight, tightly covered
Instructions for Day Three: Making Veal Jus
Remove fat from remouillage; strain remouillage
Mix the first stock with the remouillage
Reduce both to 2 litres of veal jus over low heat with no lid on
Cover and store in the fridge or freezer; I put mine in ice cube trays and freeze in freezer bags for future use
Recipe Notes
Do not push on the stock when straining; the finer the seive, the better the quality of the stock and jus: butter muslin works well