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Brown Veal Stock


Brown Veal Stock


This is the base of numerous brown sauce. In our restaurant, we make it twice a week, and each time we do over 10 litres of it. A good sauce needs, absolutely needs, a very good brown stock.


Brown Veal Stock

Prep Time 25 mins
Cooking Time 8 hrs
Total Time 8 hrs 25 mins
Servings 1 L


  • 50 ml Olive Oil, Pomace
  • 1,5 kg Veal Bones
  • 100 g Onions
  • 200 g Carrots
  • 250 ml Dry White Wine
  • 50 g Garlic
  • 1 Celery Stalk
  • 20 g Thyme
  • 2 l Chicken Stock
  • 25 g Tomate Concentrate
  • 6 Tomatoes
  • 1 Bouquet Garni
  • 1 sprig Tarragon


  • Pour the oil into a baking tray and throw in the bones. Cook until nicely coloured. Stir on a regular basis in order to obtain a nice uniform colour. Do not let it burn as it will get bitter. Add the vegetables and let it cook a bit further. 
    Now, place the bones into a big pot with the vegetables, deglaze the baking tray with the white wine while scrapping all the good stuff, pour into the pot, add in chicken stock (or water) and bring to the boil, add the bouquet garni and remove impurities. Add in tomato purée. Simmer for 8 hours.
    Strain and let reduce if necessary.
    If you want to make demi-glace, you need to let the veal stock reduce by one-third to half. 


  • You can keep this stock up to 1 week in the fridge, or 3 months in the freezer.
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