Veal, or meat from young cattle, is tender and has a mild flavor that goes well with other ingredients. With the mild flavor it has, a growing number of chefs are starting to prefer veal over chicken or beef when preparing stock. However, there is a bit of a drawback in this preference because veal are not as widely available as chicken and beef, and in some countries, veal is more expensive, hence not very viable in business settings.

A veal stock recipe is no different from the basic stock recipe taught in schools and in home kitchens. Vegetables, aromatics, and spices are still used but the way the veal is prepared could vary. The main goal is still the same, extract as much flavor as possible from the bones and meat to create the essence, which would then make for a wonderful stock.

The general consensus for stock is that bones pack in more flavor and the process of slow cooking them allows for the extraction of that flavor. The cooking time is painfully slow because it takes a while to get the flavor off the cartilage and tissues. But when the process is done, the stock made of veal comes out as more flavorful than other types of stock. Apart from the onions, carrots and celery, parsley, some spices are usually added such as peppercorn, thyme, and bay leaves. This gives out more flavor and combines well with the milder essence of the veal.

A veal stock recipe would warn of using salt or seasonings because stock should have neutral taste as it is used as a base for various types of dishes that require sauces. There's really no need to manipulate the flavor once the stock starts the slow cooking process. However, from time to time, the scum that float on top should be removed by skimming only and not stirring. The skimming process should be carefully done so as not to accidentally mix in the scum with the stock. Upon simmering, fat would also rise on top. This time, the fat can be left alone because as the stock cools, they will solidify and it would then be much easier to take them off. Some cook let it stay for a while longer as it acts as a wall to block waste and bacteria and stop them from getting mixed in the stock.

A veal stock recipe is usually used in hotels and fine dining restaurants because there is this perceived fanciness attached to the use or consumption of veal. This is understandable considering that veal is a little more expensive and the young meat is more tender. Dishes using veal stock have a distinctive taste that keeps diners hooked. It wouldn't be a surprise if more and more chefs and cooks start using veal more in their signature dishes. This is because the milder flavor of veal stock gives chefs more room to manipulate the taste of various dishes whose quality of taste rely largely on the quality of stock used.

Click here now to get your delicious veal stock recipe and start creating fancy dishes like a seasoned cook in your home kitchen now.

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