Veal is a staple of European cuisine, and similarly to other meats, its non-protein components can be used to create a widely used item in the kitchen: stock. Veal stock is prepared by simmering bones and marrow with hardy vegetables and fragrant herbs to produce a rich, flavorful cooking broth, which can be utilized in a variety of cuisine — most notably soups, stews, and sauces. Unlike other types of meat stock or bouillon, veal stock is more commonly used in professional kitchens and not always considered a household cooking staple. However, it has many simple and complex uses that could take your dishes to the next level of flavor.
Like other stocks available on the market, veal stock can be prepared in two varieties, white and brown, each with its unique applications. Knowing which stock to use will help you make the most of your recipe or meat-case purchase and, ultimately, elevate your cooking.
Veal stock encapsulates the soul of French cuisine. Veal may not be as ubiquitous as chicken, beef, or vegetables, though it is equally straightforward to make. The results leave you with a rich, velvety base for making classic sauces including sauce espagnole, demi-glace, and pan sauce.
White veal stock: delicate and balanced
White veal stock is prepared by first releasing any impurities from the bones by blanching them separately before adding them to the stockpot. While all of the ingredients are simmering, any remaining impurities are skimmed from the surface to further filter out any undesirable elements that may not have been retrieved in the first step. This method results in a lighter coloring and a more neutral taste in the finished stock.
Lack of hue, however, does not mean a lack of flavor. White veal stock can be recommended in recipes needing a more delicate approach or as a substitute for light chicken stock. For everyday culinary uses, white veal stock can also be substituted for water as a savory alternative when cooking rice, pasta, or other absorbent stovetop grains to provide a depth of flavor or as the base for lighter soups and stews.
HOW TO MAKE VEAL STOCK AT HOME
FAQ
Is veal stock the same as beef stock?
What is white veal stock used for?
Which of the following stocks uses veal bone?
What is the difference between white and brown veal stock?
What is veal stock?
Veal stock is made by cooking veal bones with a small amount of veal meat, mirepoix (the French culinary term for a mixture of onions, carrots, and celery stalks), and aromatics (like bay leaves or black peppercorns) in water. The solids are strained, leaving a stock base for stews, soups, braises, and sauces.
Why is veal stock so popular?
One of the reasons why veal stock is a treasured ingredient in many sauces and dishes is that, unlike beef stock, it has a muted meat flavor that does not usually overpower other ingredients. Another aspect of veal stock is the higher amount of collagen found in the bones and cartilage of the younger cattle.
Why is veal stock called a ‘classic’?
Veal stock is labeled ‘classic’ because of its rich, gelatinous texture and deep flavor, which form the foundation for many French sauces and dishes. It’s a cornerstone in traditional French culinary techniques, providing a versatile base for countless recipes. Why Do I Need To Roast The Bones First?
Is veal stock good for cooking?
Tips and Tricks for Making and Cooking With Veal Stock Veal stock encapsulates the soul of French cuisine. Veal may not be as ubiquitous as chicken, beef, or vegetables, though it is equally straightforward to make. The results leave you with a rich, velvety base for making classic sauces including sauce espagnole, demi-glace, and pan sauce.