Veal stock

Course Broths
Cuisine Frans
Servings 2 liters


  • 2 kg Kalfsbotten
  • 400 g Prei
  • 400 g Wortelen
  • 100 g Bleekselderij
  • 1000 g Tomaat
  • 2 pcs Laurierblaadjes
  • 4 branch Tijm
  • 2 pcs Foelie blad
  • 4 branch Peterselie
  • 6 l water
  • 0,5 l Witte wijn
  • 200 g Ui
  • 300 g Champignons
  • 4 clove Knoflook
  • 2 branch Dragon



  • Wash and cut the vegetables in mirepoix. Tomatoes do not have to peeled.


  • A veal stock can be made in 2 ways, light or dark coloured. If you want to make a light coloured stock, you start with blanching the bones. Bring a pot with water to the boil, add the bones and cook for 5 minutes. Take the bones out and rince them under cold water. Take new water and cook the bones together with the vegetables. When you want a dark stock, you first brown the bones in the oven on 250ºC. When brown, add the carrots and onions, mix all and brown for another 5 minutes. Pour the grease out and deglace with white wine while scraping all brown and tasteful parts on the bottom of the pan. Place the pan on the stove and reduce until half. Add all vegetables and herbs, add water and bring to the boil. Turn the fire low and shimmer until all foam has disappeared. Let it go for at least 8 hrs. After this time, you seave the liquid and reduce until one third. Now you have got a demi glace. When you reduce until half, you have got a glace.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.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

Rating recept