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brown veal stock made with red wine

brown veal stock made with red wine

Sauces

A rich, roasted veal stock, simmered with vegetables, red wine, and herbs, then filtered. An elegant base for sauces and braises, which can be prepared in…

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Recipe from KeFe, adapted by Recette de cuisine ·

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A variation of the classic brown veal stock, enhanced with the aroma of red wine and herbs such as rosemary and thyme.

Ingredients and directions

  • Prep time30 min
  • Cook time3 hr
  • Total3 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodRoasting and simmering
  • Estimated cost$4.93 $1.23 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $2.20
  • $0.77
  • $0.13
  • $0.16
  • $0.53
  • $0.63
  • $0.32
  • $0.03
  • $0.16

Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Cut the large bones into pieces. Place them on a baking sheet and roast in the oven at 180 °C for 30 minutes. Alternatively, you can pan-fry them in a frying pan without any oil.
  2. In a large saucepan, brown the bones and large chunks of vegetables in a little sunflower oil. Add the leek later, as it cooks more quickly.
  3. Add the peppercorns and tomato paste, then cook until lightly browned. Deglaze with red wine, add the ice water, and simmer over low heat, frequently skimming off any foam.
  4. Add the herbs to the broth and let it simmer. After 2 to 3 hours, allow it to cool, then strain it through a cloth.

The bill

brown veal stock made with red wine

  • 50 cl of red wine$2.20
  • 350 g of red onion$0.77
  • 50 g of celery$0.13
  • 50 g of carrots$0.16
  • 50 g of leek$0.53
  • 60 g of tomato paste$0.63
  • 1 tablespoon of black peppercorns$0.32
  • salt$0.03
  • sunflower oil$0.16

Total$4.93

that's $1.23 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of veal bones
  • 2.5 liters of ice-cold water
  • 50 cl of red wine
  • 350 g of red onion
  • 50 g of celery
  • 50 g of carrots
  • 50 g of leek
  • 60 g of tomato paste
  • 1 tablespoon of black peppercorns
  • 1 small bunch of herbs (rosemary, thyme, and oregano)
  • salt
  • sunflower oil

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