Veal Glaze
Submitted by laj82007
Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.
YIELD
1 batchPREP
20 minCOOK
8 hrsREADY
9 hrsIf you’ve ever wondered what separates a good sauce from one that stops you mid-bite, this is the answer. Veal stock is the backbone of professional kitchens everywhere.
Bones get roasted until deeply browned, then joined by onions, carrots, celery, leek, and garlic. Everything gets deglazed and transferred to a stockpot with tomatoes, thyme, bay leaves, and cloves for a long, slow simmer.
Six to eight hours later, you strain it through cheesecloth and you’re holding liquid gold. Concentrated, silky, and packed with body from all that natural gelatin.
Freeze it in small portions and you’ll have the secret weapon behind restaurant-quality pan sauces, braises, and risottos for months.
Chef Tips
- Roast the bones until they’re dark brown, not just tan. Deep color means deep flavor. Don’t rush this step.
- Start with cold water in the stockpot and bring it up slowly. Starting hot creates cloudy stock because proteins don’t have time to coagulate and rise to the surface for skimming.
- Skim the froth religiously, especially in the first hour. Clean stock means clean flavor.
- Add the peppercorns only in the last 15 minutes. Long simmering turns black pepper bitter.
- For a true glace de viande, reduce the finished stock further until it coats a spoon and sets like jelly when chilled.
Ingredients
Directions
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date them.
The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.
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