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.
Servings: 35 cubes
Ingredients
- 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
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
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