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Large, dark beef and veal stock

Large, dark beef and veal stock

Sauces

A large, rich beef and veal stock, roasted in the oven and then simmered for a long time with vegetables and herbs, to serve as the base for all your sauc…

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Recipe from KeFe, adapted by Recette de cuisine ·

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This large batch of brown stock, prepared in advance, keeps well and serves as the foundation for many recipes.

Ingredients and directions

  • Prep time40 min
  • Cook time8 hr
  • Resting12 hr
  • Total20 hr 40 min
  • DifficultyMedium
  • CostPricey
  • Cooking methodRoasting and simmering
  • Estimated cost$83.56 $8.36 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

10 people
  • $76.26
  • $1.54
  • $3.01
  • $0.43
  • $1.04
  • $0.09
  • $0.43
  • $0.36
  • $0.40

Prices from US supermarkets for 4 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Cut the bones and arrange them in a dish with the chopped vegetables, onion, spices, and a little fat. Bake in the oven until they are nicely browned.
  2. Place the bones and vegetables in a large stockpot, cover with 10 liters of water, bring to a boil, then reduce heat and simmer slowly for 6 to 8 hours. Skim occasionally and remove any excess fat. Add more hot water as needed to maintain the desired level.
  3. Strain the broth and let it cool.
  4. The next day, remove the hardened grease from the surface. ≈ 3 min

The bill

Large, dark beef and veal stock

  • 4 kg of beef bones$76.26
  • 500 g of carrots$1.54
  • 300 g of parsnip$3.01
  • 200 g of celeriac$0.43
  • 500 g of onions$1.04
  • One head of garlic$0.09
  • 20 g of black pepper$0.43
  • A few sprigs of thyme$0.36
  • 50 grams of salt$0.40

Total$83.56

that's $8.36 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 kg of beef bones
  • 3 kg of veal bones
  • 1 kg of chicken legs and drumsticks
  • 500 g of smoked bones
  • 500 g of carrots
  • 300 g of parsnip
  • 200 g of celeriac
  • 500 g of onions
  • One head of garlic
  • 2 bay leaves
  • 20 g of black pepper
  • A few sprigs of thyme
  • 50 grams of salt

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