How to Make Veal Stock: Let the Stove Do the Work!

Veal stock making is perhaps one of the most time consuming cooking processes done in commercial kitchens. Households would rather buy the readymade version available in supermarkets than learn how to make veal stock. This is truly understandable because many people do not want to undergo a painstaking process just to eat some fancy soup or enjoy a saucy dish. However, it is important for many people to realize that the work is mostly done by the stove and not by the person. This is because making a stock is all about slow cooking to extract every ounce of flavor from the bones and meat. With that said, it only takes a few minutes to assemble the main ingredients for the veal stock and let the stove do the rest of the work. Sure, it will take hours, but the final stock can be set aside until it can be used. They can be placed in the freezer and can still be used even after a few weeks and months, as needed.

The process does not deviate too much from the basic stock-making procedure used in chicken, pork or beef. The basic principles are still applied, with only minor tweaks and a few procedures added. First of all, there is a need to source veal bones. Veal is not as widely available as, say, chicken or pork, so this could proved to be a challenge at the onset. Leftover veal bones are highly prized because hotels and restaurants use them, so you're option is to buy veal. If you're taking this direction, you can use the meaty part of the veal, which is also the least tender. In general, veal is tender, so you can get the part that is sinewy because they tend to contain more flavor. The vegetables to use can vary, based on preference -- or whatever is available in the fridge. but the three vegetables that would give out the maximum flavor, especially when chopped up and combined, are onion, celery, and carrot. The French call the vegetable triumvirate as mirepoix. Parsley is sometimes added for good measure but it remains optional. The vegetables should be roughly chopped and not minced so they don't disintegrate when cooked for several hours. When minced vegetables are used, the stock tends to become cloudy. The use of aromatics such as peppercorn, bay leaf, and thyme are also recommended. They are usually wrapped in cloth or coffee filter and submerged in the stock.

The veal bones and meat are placed in a roasting pan. A good quality tomato paste is spread on the bones for added flavor and the vegetables are placed on top. The mix is then roasted for a good 15 minutes or until the veggies caramelize; after which they are mixed in to the pot of water with the aromatics and allow them to gently simmer for several hours. Water will evaporate so there will be a need to add more water from time to time. As can be seen from the procedure, much of the work is done by the stove and not by the cook, so learning how to make veal stock is not as difficult as chefs make it appear.