Brown Veal Stock
Chef Stephan Pyles, Star Canyon, Dallas, TX
Adapted by StarChefs


This stock can be made in advance and refrigerated. The stock will keep for up to 1 week in the refrigerator and up to 2 months frozen.

Yield: 2 quarts stock or 1 quart demiglace

• 6 pounds veal bones
• 2 pounds calves' feet (optional)
• 1 large onion, halved
• ˝ head garlic
• 1 cup turnips, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 6 to 8 sprigs thyme, or 1 teaspoon dried thyme
• 6 bay leaves
• 1 cup parsley, chopped
• ˝ teaspoon black peppercorns
• 6 large tomatoes, chopped
• 6 ounces canned tomato paste
• 2 quarts (8 cups) red wine
• 6 quarts (1˝ gallons) water or chicken stock

Preheat the oven to 450°F. Place the bones in a roasting pan and bake in the oven until browned deeply on all sides, about 2 hours. Add the onion, garlic, turnips, carrots and celery for the last 30 minutes.

Remove the roasting pan from the oven, transfer the ingredients to a large stockpot and add all remaining ingredients except red wine and water. Place the roasting pan over high heat on the stove and deglaze with the red wine by cooking for 2 minutes while scraping to dissolve any hardened brown particles. Pour into the stockpot and add enough water or chicken stock to cover. Bring to a boil, reduce the heat, and simmer strongly for at least 6 hours. Reduce the heat further and simmer gently for an additional 4 hours. Add more water or chicken stock as necessary and let simmer for 1 hour after the last addition.

Remove from the heat, let cool, skim off any fat, and strain the stock into a clean pot. Reduce the stock by one half over medium heat, skimming and stirring occasionally, to enhance and intensify the flavor.

Note: To make a demiglace, reduce the stock further by one half.