Veal Stock and canning
I've posted on stock before and on canning ( and I will again), why do I repeat.
Well we use a lot of it around here. Lunch today, menu and post here. made use of this veal stock, so it is a constant thing. Thanksgiving saw us use at least 6 gallons of stock, beef, chicken (chicken/turkey to be fair), veal and vegetable. These we make and store in large amounts, the specialty stocks, fish, shrimp, lobster ... get made to order. We do use commercial chicken stock, for Vischisouse only because gelling would not be good there.
That is about nine pounds of veal breast. Properly it should have been cut up some, but it instill mostly frozen. So I didn't!
Then we added a few pounds of bones like these, the bigger ones which are marrow bones are beef, not veal.
Put in large stock pot, 20 quart in this case, and cover with cold water. Hot water may have more dissolved lead and consumption is to be avoided.
That is it, veal and water, all else is optional, although not around here. You will need low heat and time.
That is after a couple of hours, we are most of the way there.
Most of the way up to 180-190 that is, it will be there a long time. The veal will give off scum. There are people who say heat it quickly to get the scum out, protein gives it off I understand, rinse it off and start over.
I would rather skim with a slotted spoon as needed.
You can't read the date on a dime through that but it is fairly clear. No boiling, no hard bubbles, NO STIRING; just a steady 180-190 temperature for 12 hours.
Cool down. In summer I ice bath it, but in winter - well it is 20 F on the other side of that door and 30F on this side. I'm not going to raise the temperature in the garage a bit, but the stock will cool rapidly.
This is called the instant degreaser, fat when chilled becomes solid long before the stock does.
Just remove the big pieces. At this point, as soon as it is back up to temperature we add 2 lbs of onions, and one each of carrots and celery. Some pepper corns, in our case salt, and what ever else that sound like would add good flavor to veal stock. You don't have to do any of this.
Everything removed and the morning of Dec. 9, 2008. Cold again.
Cheese cloth to strain it.
It doesn't strain well, at that temperature it is jelled. If I had clarified it and add a little sour cream and lemon at this point I have a wonderful summer treat. Works with jelled chicken consume as well or beef.
You still can't read a dime through it, but you can see the marks on the stainless bowl.
Into the pressure canner, 13 pints.
On to the heat, this takes about an hour.
And out.
We are already buying veal for the next batch.
Well what comes next?
I've Garde Manger and Charcuterie on my side table and about 35 pounds of fresh shoulder in the fridge.
Can you say: Sausage?
So glad you posted this! I was just thinking about making veal stock earlier this week.
It's like we had a mind melt or something.
Ruhlman suggests roasting the bones and meat first for like 45 minutes or so. Then into the stock pot. It's more complicated than that and I'm getting it out of "elements" but just wondered what your take is on this.
Thanks for this primer and pictorial. I will use it to guide me in my process...
Kim
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As I recall from Elements, Ruhlman is describing a brown or dark stock. We do both veal and chicken as light or white stocks and beef as brown or dark stocks.
The difference is roasting the bones/meat first.
Ruhlman actually spends a fair bit of text on light vs. dark veal stock in Making of a Chef.
By the way if your oven is accurate you can simply set it for 180 and shove the stock pot in the oven overnight. I don't do that but Ruhlman speaks well of it.
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Hi
I've been enjoying your site greatly, since discovering you thru DelGrosso. Thanx for the ton of meat knowledge.
Regarding your veal stock, it seems like a lot of meat for a little broth.
Are you able to salvage it for other uses?
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DelGrosso knows a lot more than I do.
We did get over a gallon and a half of stock and you can use the meat for anything you would use boiled beef (veal) for. Meat sauce as example.
Usually we do beef and veal stocks at the same time, and I will dump the veal in with the beef and cool both down. Then the next day I fill the pot with water again and make a second stock, there is a French name for this. This stock I will reduce a lot and use it for consume or reduce it even more and fill ice cube trays with it for demi glace.
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Note on above, I don't combine the stocks, but the bones that have been strained out. The stocks get canned, the bones reused.
And thanks below to supplying the French.
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Wow, I LOVE this post. I love all these steps that you have painstakingly taken and all that time invested into the stock... I bet it tastes out of this world!
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There arent many steps, that is the point. It does take a long time, but not much attention.
Get the water/stock to 180 F and ignore. The next day get it back there, and if you want season and add peeled and quartered onions, peeled 2" pieces of carrot and 2" pieces of celery.
I go on and can most stock, which is a lot of steps, but it goes in zip-locks and the freezer just fine.
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It's remouillage or "rewetting"
I'm a big fan of it, I think Keller takes the first and the second, combines them, and reduces it . He's so nutty!
bob
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