Brown Veal and Pork Stock

This to my mind is a “pantry project.”   I used to make this up and freeze it in one cup batches and keep in in my freezer.

I realize veal bones and shanks are hard to come by and veal shoulder even more so.  Last time I provisioned these was from a local Restaurant Depot so they are out there you just have to look around.

5 from 1 reviews
Brown Veal and Pork Stock
Recipe type: pantry item
Cuisine: generic
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 quarts
A stock that can be used in many recipes. Not quite a demi glace in consistency but quite thick from all the collagen in the pig's feet
  • 8 lbs of veal bones and knuckles.
  • 4 lbs of veal shoulder and shanks
  • 5 pig's feet halved
  • 6 onions coarsely chopped
  • 3 carrots coarsely chopped
  • 3 celery stalks coarsely chopped
  • 6 thyme sprigs or 2 tsp dried thyme
  • 2 bay leaves
  • parsley stems
  • 1 tbsp peppercorns
  • 1 (6 oz) can tomato paste
  1. Preheat oven to 425
  2. Place all bones and pig's feet in a high sided roasting pan. I use a pan that is the size of a hotel pan.
  3. Brown in oven until very dark but not burned. Turn frequently so browning happens evenly on all sides. This takes about 2 to 3 hours. Pour off fat that collects and set aside. This will prevent the fat from smoking and filling your kitchen with smoke.
  4. Place the browned bones and pig's feet in a large (15-20 quart) stockpot.
  5. With a thin film of fat in the pan add the onions, carrots and celery stalks in the pan and place in preheated oven.
  6. Cook vegetables stirring frequently until vegetables are well browned. About 30-60 minutes.
  7. Add browned vegetables and tomato paste to the pot.
  8. Place pan over high heat and deglaze the pan with 1 cup of water scraping up the brown bits in the pan and add to the stock pot.
  9. Add water to the pot to cover the bones and vegetables and bring to a boil over high heat.
  10. Skim gray foam from surface frequently.
  11. Continue to boil until no more foam is produced.
  12. Reduce heat
  13. Add seasonings
  14. Simmer for 10 to 14 hours
  15. Cool slightly
  16. Strain through cheese cloth three times
  17. Cool in a sink of cold water and ice.
  18. Put into one cup plastic or glass containers. If using glass ensure they are completely cooled. leave "head space" in containers as frozen broth will/can expand.
  19. Freeze. Keeps up to six months frozen.


Leave a Reply

Your email address will not be published. Required fields are marked *

WP2Social Auto Publish Powered By :