Brown Veal Stock Escoffier style (Fonds ou Jus de Veau Brun)
Brown veal stock is a refined sauce foundation made by sweating veal, bones and aromatics before long, gentle cooking. It gives body, gloss and a rounded savoury flavour to classic reductions. This is for a large volume, adjust servings to your need
Servings
Ingredients
- 6 kg veal shin
- 5 kg chopped veal bones
- 600 g carrots
- 400 g onions
- 100 g parsley stalks
- 2 bay leaves
- 2 thyme sprigs
- 12 l clear stock or water
- 36 g salt if using water
Instructions
- Line a heavy pan with sliced carrots and onions, then add the remaining aromatics.600 g carrots, 400 g onions, 100 g parsley stalks, 2 bay leaves, 2 thyme sprigs
- Place the veal bones and meat on top and cover the pan.6 kg veal shin, 5 kg chopped veal bones
- Sweat gently for 10 minutes, then add a little liquid and reduce. Repeat once or twice to build colour.
- Cover with clear stock or water, seasoning with salt if using water. Bring to a simmer and skim thoroughly.12 l clear stock or water, 36 g salt
- Cook gently for 6 hours without boiling hard.
- Strain through a cloth and reserve. Reduce later as needed for sauces.
Chef's notes
- Use veal bones for a lighter, more elegant brown stock.
- The early sweating and reducing stage builds colour before the main liquid is added.
- Keep the liquid just below a boil for clarity.
- Strain carefully and reduce only after the stock has been clarified by settling.
- Excellent for demi-glace and meat sauces.
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