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Valerie's Veal Jus Cubes

This is a two day process and quite labour intensive at specific times; however, the cubes of golden jus frozen will delight your family throughout the year and the effort is well worth it.
Course Sauce
Cuisine Canadian
Prep Time 30 minutes
Cook Time 2 days
Total Time 2 days 30 minutes
Servings 2 quarts
Author Valerie Lugonja


  • 10 pounds veal bones (I had 11.6)
  • About 8 quarts of water (I didn't measure, I just covered the bones four times)
  • 1 pound onion (I used 2 a little over a pound), roughly chopped (skins, too)
  • 1 pound of leeks , minced (3-4 leeks: I used 4 cups of minced leeks)
  • 250 g or 8 ounces of carrots , minced
  • 1 head garlic , all skin removed, roughly chopped
  • 1/2 ounce or 15g of fresh thyme
  • 1 1/2 ounces or 25g fresh flat leaf parsley (less than a bunch)
  • 3 bay leaves
  • 1 tablespoon black peppercorn
  • 1 small can of tomato paste


  1. Roast bones on parchment covered cookie sheets at 425°F for an hour, turning and moving in oven every 20 minutes, until golden brown (do not char the bones)
  2. Place onion in a 14-quart stockpot; add veal bones and scrape in all drippings from parchment paper, avoiding fat (use 2 pots if you don't have a large one)
  3. Cover bones with water and bring to a simmer over medium high heat: skim, skim, skim
  4. After simmered about 30 minutes and well skimmed, add remaining ingredients; mix well
  5. Stir occasionally; skim as needed (much easier to skim before aromatics are added, so try to get that done well, during first 30 minutes)
  6. Reduce heat to low as soon as coming to a simmer; partially cover pot, adjusting heat as needed to maintain gentle simmer: never boil
  7. Simmer 8 hours longer
  8. Cool stock in sink filled with cold water and ice cubes (I set mine in snow)
  9. When cool, (next day, even) skim fat off surface; strain through a fine-mesh sieve into 2 smaller pots
  10. Bring each to a simmer over medium-high heat and simmer for about 1 hour, or until reduced to 2 quarts
  11. Strain again using fine sieve or cheese cloth over coarser sieve; cool to room temperature
  12. Refrigerate, uncovered, until cold; cover and refrigerate for up to 1 week, or freeze in ice cube trays
  13. Remove from trays, pack well into freezer ziplock bags and use as needed