In a culinary dance of flavors, this Veal Double Stock Recipe unveils the essence of patience and precision. Beginning with tender veal bones, simmered to release their savory marrow, the stock is then strained and reduced, intensifying its richness. A symphony of aromatic vegetables and herbs join the mix, infusing the liquid with depth. The result? A golden elixir, a testament to the artistry of slow cooking.
Imagine a stock so rich and flavorful that it elevates any dish it touches. Welcome to the world of Veal Double Stock recipe. Culinary enthusiasts swear by it. World-renowned chefs guard their secrets.
Its depth and complexity can transform a simple stew into a culinary masterpiece. Crafted meticulously, this stock captures the essence of gourmet cooking. Every spoonful whispers tales of tradition and expertise.
Are you aspiring to bring fine dining to your kitchen? Start with this recipe. Dive into the symphony of flavors, and watch your dishes sing! The journey to unparalleled taste begins here. Ready to impress? Let’s begin.
What Is Veal Double Stock Recipe?
Veal Double Stock is a rich, intensified broth made by simmering veal bones twice. First, bones are roasted and then simmered in water with aromatic vegetables to make the initial stock.
This primary broth is strained, bones are returned to the pot, fresh water is added, and it’s simmered again. The result? A concentrated, deeply flavorful stock perfect for sauces, soups, and risotto. Its luxurious depth sets apart gourmet dishes from the ordinary. It’s the secret weapon in high-end culinary creations.
Can You Vary The Recipe With Other Ingredients?
- Keto/Paleo/Whole30 Stick to the base recipe, ensuring that the classic veal stock used is free from additives or thickeners. Opt for grass-fed veal or beef bones.
- Gluten-Free The base recipe is naturally gluten-free. However, always ensure that any store-bought ingredients, like stock or vinegar, don’t contain hidden gluten sources.
- Vegetarian/Vegan Substitute veal and meaty bones with a medley of umami-rich vegetables like mushrooms, seaweed, and tomatoes. Instead of gelatin from bones, agar-agar or kelp noodles can be used to mimic the gelatinous texture. Remember, while the flavor will be different, the idea is to capture depth and complexity.
Recipe Directions
- Preheat the oven to 350°F.
- Combine veal knucklebones, calf’s foot, vinegar, and veal stock in a stockpot. Let it stand for 30-60 minutes.
- Roast meaty bones for 30 minutes, turning occasionally. Add to pot.
- Deglaze the roasting pan with cold water, scraping up brown bits. Pour into the pot.
- Simmer on medium, removing scum. Add vegetables, bouquet garni, and peppercorns.
- Simmer on low for 6 hours, occasionally skimming and adding water as needed.
- Remove bones and strain the stock. Cool, refrigerate, and use as desired.
Variations, Add-Ons, And Toppings
- Herb Infusion: Add rosemary, sage, or tarragon for a fragrant twist.
- Spice Kick: Introduce star anise, cloves, or a cinnamon stick for a warm undertone.
- Citrusy Note: A few lemon or orange zest strips can offer a refreshing hint.
- Mushroom Depth: Add dried porcini or shiitake mushrooms for an earthy richness.
- Tomato Twist: A spoonful of tomato paste or a few sun-dried tomatoes can add a tangy depth.
- Garlic Boost: Throw in whole roasted garlic cloves for an aromatic punch.
Can I Make Veal Double Stock Recipe In A Slow Cooker Or Instant Pot?
Slow Cooker
- Extended Cooking: After the initial preparation, transfer everything to the slow cooker. Set it on “Low” and let it simmer for 12-14 hours, ensuring bones remain submerged. It’s hands-off and perfect for overnight cooking.
- Gentle Simmer: Slow cookers maintain a consistent, gentle heat, making them ideal for stocks.
Instant Pot
- Faster Cooking: Transfer ingredients to the Instant Pot after the initial prep. Seal the lid, set on “Manual” or “Pressure Cook” for 3 hours.
- Pressure Release: Allow a natural pressure release for the best results.
Can I Use Store Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- Convenience: It’s quick and accessible, ideal for impromptu cooking.
- Quality: Opt for organic, low-sodium, and preservative-free varieties for better flavor and health benefits.
- Versatility: Many options are available – beef, chicken, vegetable, bone broth, etc.
Homemade Broth
- Flavor Control: You dictate the richness, salt content, and ingredient quality.
- Nutrient-Dense: Fresh ingredients ensure maximum nutrient retention.
- Economical: Utilize kitchen scraps like vegetable peelings and leftover bones.
How To Serve ?
- Right Temperature: Serve it piping hot. Warm bowls beforehand to retain heat.
- Clarify: For a pristine broth, consider clarifying the stock using egg whites.
- Garnish: Sprinkle fresh herbs, like finely chopped parsley or chives, for a touch of freshness.
- Accompaniments: To complement its richness, offer rustic bread or toast on the side.
- Adjust Seasoning: Before serving, do a quick taste test and adjust salt or pepper if needed.
Perfect Side Dishes
- Crusty Bread: Warm, freshly baked bread to soak up the rich stock flavors.
- Green Salad: A light salad with vinaigrette cuts through the stock’s richness.
- Roasted Vegetables: Enhance the savory notes, especially root vegetables like carrots or parsnips.
- Grilled Polenta: Offers a delightful texture contrast and absorbs the stock well.
- Rice Pilaf: A mild, fluffy side that pairs seamlessly with the deep flavors of the stock.
Storage And Make Ahead
- Make Ahead: Prepare the double stock in advance and let it cool completely.
- Portioning: Divide the cooled double stock into smaller, freezer-safe containers for convenient storage.
- Labeling: Clearly label the containers with the date of preparation to keep track of freshness.
- Freezing: Freeze the double stock for longer storage, ensuring it is tightly sealed to prevent freezer burn.
- Thawing: When ready to use, thaw the desired portion in the refrigerator overnight or gently heat it on the stove.
What Can We Do With Leftovers?
- Soups & Stews: The stock provides a rich base for numerous soups and hearty stews.
- Sauces & Gravies: Enhance the flavor profile of various sauces and gravies.
- Risotto: Use it as the liquid for cooking a creamy, savory risotto.
- Braising Liquid: Perfect for braising meats and vegetables, imparting depth and moisture.
- Pasta Dishes: Add to pasta sauces or as a base for noodle soups.
- Freeze for Later: Pour into ice cube trays, freeze, then store in freezer bags for easy, portioned access.
TIPS
- Double Cooking:Â Follow the process of making veal stock twice to intensify the flavor and richness.
- Quality Ingredients:Â Start with high-quality veal bones and aromatic vegetables to enhance the depth of flavor.
- Reduction:Â After the initial cooking, reduce the stock by half before adding fresh water and simmering again for the second round.
- Patience:Â Double stock requires time and patience; allow ample time for each simmering stage.
- Strain Carefully:Â Strain the double stock thoroughly to remove any impurities for a clear, flavorful liquid.
Flavorful Veal Double Stock Recipe- Try It Today
Course: soup recipe4
servings1
hour6
hours30
minutes100-200
kcalA luxurious concoction, the Veal Double Stock melds tender veal bones with aromatic herbs and vegetables. Simmered to perfection, this stock forms a gelatin-rich base, ideal for enhancing gravies, soups, and sauces, ensuring every dish resonates with deep, savory notes.
Ingredients
5 Pounds 5 Veal Knucklebones
1 1 Calf’s Foot (Whole Or Pieces)
1/2 Cup 1/2 Vinegar
4 Quarts 4 Classic Veal Stock
2 Pounds 2 Meaty bones (Short Ribs And Shanks)
3 3 Onions (Coarsely Chopped, Skin On/Off)
3 3 Carrots (Peeled And Coarsely Chopped)
3 3 Celery Sticks (Coarsely Chopped)
1 1 Bouquet Garni (Parsley, Thyme, Bay Leaf)
1 Tablespoon 1 Whole Black/White/Green Peppercorns (Crushed)
STEP-BY STEP Directions
- Preparation Steps
Setting the Oven: Begin by preheating your oven to a temperature of 350°F.
Stockpot Setup: Take your veal knuckle bones and the optional calf’s foot, placing them into a large stockpot. Incorporate the vinegar and the classic veal stock into the pot. Allow this mixture to stand undisturbed for a duration of 30 to 60 minutes. - Cooking
Roasting the Bones: As the stockpot mixture stands, position your meaty bones uniformly in a roasting pan. Transfer the pan to the preheated oven. Over a span of approximately 30 minutes, roast the bones. Ensure you turn them once or twice to achieve a uniformly browned texture. Once done, move these roasted bones to your stockpot.
Deglazing: Empty out the fat from your roasting pan. To this pan, introduce some cold filtered water. Set it on high heat until it reaches boiling point. As it heats, use a wooden spoon to scrape and loosen any browned remnants from the pan. Transfer this deglazed liquid to your stockpot. If the bones aren’t fully submerged, add extra water.
Initiating the Simmer: Set your stockpot over medium heat. As it heats, diligently remove any scum that surfaces. Once done, integrate the coarsely chopped onions, carrots, celery along with the bouquet garni, and crushed peppercorns to the mixture.
Extended Cooking: Adjust the heat to a low setting. Let your stock simmer gently, keeping the lid either completely off or slightly askew. This slow simmering should continue for around 6 hours. During this duration, ensure to periodically remove any scum and verify that the bones stay submerged, adding more water if necessary. - Blending and Final Touches
Straining the Stock: Once the simmering phase concludes, use tongs or a slotted spoon to extract the bones and any meaty remnants from the stock. With a fine-mesh strainer at the ready, strain your stock into either 2-quart Pyrex measuring containers or any large heat-resistant bowl. - EQUIPMENT LIST
- Stockpot
- Roasting Pan
- Fine-Mesh Strainer
- Wooden Spoon
- Tongs & Slotted Spoon
- Heatproof Bowl or Pyrex Measuring Containers
- Ladle
- Kitchen String
- Freezer-safe Containers
- Thermometer
Notes
- Opt for organic, grass-fed veal bones for best results.
- A prolonged, slow simmer extracts maximum nutrients and flavor.
- Always cool the stock before storing it to enhance its lifespan.
- It’s normal for the stock to have a jelly-like consistency when cooled; this indicates a high collagen content.
- If the stock is too concentrated, it can be diluted with water during its use in recipes.
Nutrition Table
