Thick Veal/Beef Stock - Chef's Pencil (2024)

FAQs

How do you thicken veal stock? ›

Bring the veal stock to a boil and then lower the heat so the stock simmers. Let reduce for about another two hours or until the liquid is reduced by half. Once it has reduced by half, it should be quite a bit darker and thicker in consistency.

Veal bones naturally contain more gelatine than beef bones, which gives the stock body. The resulting stock has a milder flavour than beef (which can sometimes be overpowering) and is absolutely packed with umami, making it a great base for many dishes.

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.

Compared to most beef stock, most veal stock is more flavoursome, more rich and more full bodied.

Add Flour Or Cornstarch

If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot.

Which bones make a more gelatinous stock, beef or veal? Veal bones have more collagen; therefore, they would make a more gelatinous stock. 2. The stockpot is often considered a good way to use trimmings from meats and vegetables.

You can replace veal stock with a balanced chicken and beef meat stock. That can help you obtain a similar flavor to veal stock. The mixture of chicken and beef has a little thickness to it. That makes it a good alternative to veal.

Beef has a stronger taste than veal and a slightly coarser texture. Veal is known for its high quality, tenderness and intensity of flavour. The fine-grained texture of our veal makes it tangibly tender and versatile to prepare. Veal in general is easy to digest and low in cholesterol.

Veal production is synonymous with abuse of baby cattle. Newborn calves endure separation from their mothers and their natural source of food (cow's milk), and live for just a brief portion of their typical lifespans. To create tender meat for veal, these calves also suffer in a severely restricted environment.

Veal has always been the favourite amongst the rich, viewed as the crème de la crème of meats. This excellent reputation has been upheld over the centuries, continuing into the eighteenth and nineteenth centuries with the introduction of some rather famous veal recipes.

When to use veal stock? ›

Concentrated veal stock is a great addition to any braised beef or lamb dish. It enriches any pan sauce it's used in, really taking dishes to the next level.

It is different from stock and gravy - demi-glace is thicker and more flavorful. It's a dark sauce that combines brown stock from meat with Espagnole sauce. This is why it's called a “demi” (or “half”) glaze - you combine half brown sauce (the Espagnole sauce) with half brown stock and reduce it by half.

What's the Difference Between Demi-Glace and Stock? Stock or broth is much more watery than demi glace, which is a concentrated stock. All demi glaces have stock elements to them—usually those made from scratch—but not all stocks are demi glace.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

If you find that you've added too much water at any stage, keep cooking your broth to reduce it in volume. The flavor will come back as the volume of liquid reduces.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Using a Thickening Agent

Mix a tablespoon (7.5 g) of cornstarch with 1 tablespoon (15 mL) of cold water for each cup of broth. Once fully combined, add slurry a little at a time, stirring constantly. Bring the broth to a boil. Keep stirring the slurry in until the broth is almost the thickness you want.