Veal Stock

Veal stock is the base of Espagnole Sauce, which is one of the French Mother Sauces I have committed to learning.  Additionally, it can be turned into demi-glace or used as the base for something like French Onion Soup or as a braising liquid in a beef stew or chili.  

Or as part of the sauce for Cabbage Rolls like I saw Chuck make on Chuck`s Day Off, one of my favourite Food Network Canada shows.  Chuck Hughes is a restaurateur and chef  based in Old Montréal who Justin and I really enjoy watching.   In some senses I think he is intended to be Canada`s Tyler Florence but he is waaaay cooler.  Justin loves his sleeve of tatoos (he has ones of lobsters, oysters, arugula and bacon LOL).  And so do I to be honest!  He`s fun, smart, a great chef and not at all hard on the eyes!  And his show has a soundtrack!   He totally rocks.

It was after this week`s Cabbage Roll show that I decided to try out Chuck`s technique for veal stock.  So here it is, as best as I can recollect.   I do plan to try out Chuck`s Cabbage Roll recipe also, as it has been YEARS since I made them, which is rather odd, since I love a good Cabbage Roll.  Thanks for reminding me Chuck!

Making veal stock may seem a bit onerous and time consuming, given it should simmer for 8 hours (yes Chuck says 8) but the depth of flavour you get from making it yourself cannot be duplicated by any package, carton or can of commercial stock.   I don't care if Marco Pierre White tells me on a tv commercial that Knorr prepared stocks are restaurant quality - the are not.

So get the ingredients from your local butcher or meat market, put them on the burner on a lazy Saturday or Sunday morning, and let it go all day while you do other things.  Then divide it up and freeze it.  You can freeze it in 1 or 2 cup containers and even fill an ice cube tray to create small tablespoon like quantities that you can drop in to sauces or meals you make during the week to add richness and depth. 

The world we live in is so fast-paced and based on instant gratification that we really need to learn to slow down sometimes and do something simple and worthwhile like this.  In short......it is a labour of love.

Veal Stock

7 pounds veal bones, cut into 2 or 3-inch pieces (get them at your local butcher or meat market)
1 can tomato paste (sssshhhh.....you can use ketchup if you don't have it)
2 ribs celery, rough chopped
2 carrots, rough chopped
1 large onion, quartered

Small handful peppercorn (6-8)
4 bay leaves
3 sprigs thyme
Cold water

1 cup red wine, for deglazing

Preheat oven to 425 degrees, F.  Spread bones in a roasting pan, sprinkle with salt and pepper and toss in a little olive oil.  Roast for about 60 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones (ketchup can be substituted if you have no tomato paste - no one will know!). Put the vegetables around the bones, and roast an additional 30 minutes, until the vegetables begin to caramelize.

Once finished roasting, place the bones and vegetables to a stock pot. Deglaze the roasting pan with wine, scraping up any goodness that has developed on the bottom of the pan, and pour this into the stock pot. Add peppercorns, bay leaves and thyme.  Add just enough cold water to cover the bones and vegetables.  Slowly bring the bones up to a simmer over medium heat, being sure not to let it boil. Let the stock simmer gently uncovered for eight hours. If you have the time, it can simmer for up to 12 hours.

When the stock is done, remove the bones and discard. Strain through a very fine mesh strainer or through a colander lined with cheesecloth. Chill, then refrigerate. Skim off the fat from that has solidified on top, and discard.