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Valerie's Veal Stock and Veal Jus Cubes: Take 2

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 Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 35 cubes
Author Valerie Lugonja


  • 12 pounds veal bones
  • water to cover bones
  • 1 onion (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)
  • 220 g tomato paste (Mutti brand if possible, or homemade)
  • 1 head of gorgeous garlic , cloves cleaned and minced (15g)
  • 2 bay leaves
  • 1/4 teaspoon peppercorns


Instructions for Day One: Making Veal Stock (13. 25 hours Day One)

  1. Pre-heat oven to 450°F/232°C; start early in the morning
  2. Cover cookie sheets with parchment paper; you need them large enough to contain bones without over crowding (and edges help contain liquid fat)
  3. 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)
  4. 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)
  5. Add remaining ingredients; bring back to a simmer for 4 more hours
  6. Cool overnight so fat will solidify on top

Instructions for Day Two: Finishing the Stock and Making the Remouillage

  1. Skim all fat off of surface of stock; reheat slowly on stove top to simmer: do not boil
  2. Strain and set aside to cool, then refrigerate, tightly sealed: this will yield just over 5 litres of stock
  3. Cool bones; do not rinse or wash
  4. Clean stock pot, cover with water and complete the entire process again, for 8 hours, without adding any vegetables
  5. Strain; this will provide a weaker, but still delicious stock made with same bones
  6. Cool overnight, tightly covered

Instructions for Day Three: Making Veal Jus

  1. Remove fat from remouillage; strain remouillage
  2. Mix the first stock with the remouillage
  3. Reduce both to 2 litres of veal jus over low heat with no lid on
  4. 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