Concentrated veal broth for sauces
6 servings
300 minutes
Concentrated veal broth for sauces is a foundation of haute cuisine born from Russian tradition. This rich, aromatic broth is prepared by slow simmering bones, meat, and roots, revealing the depth of flavor. Light smoky notes from roasting the ingredients give it a special richness. Such broth serves as an ideal base for sauces, enhancing the taste of meat and vegetable dishes while being an indispensable component of culinary art. Its thick consistency and rich flavor make it a valuable element in cooking, transforming an ordinary dish into a restaurant masterpiece.
1
Bake 2 kg of chopped veal bones and 150 g of shoulder or knuckle pieces for 30-40 minutes at 200°C.
- Veal bones: 2 kg
- Veal shoulder: 150 g
2
In a pan over high heat, char 2 peeled and halved onions (cut side down) until blackened.
- Onion: 2 heads
3
Clean 150 g of carrots, 100 g of celery, and 100 g of white leek.
- Carrot: 150 g
- Celeriac: 100 g
- Leek: 100 g
4
Cut into small pieces.
5
Put the bones and meat in a large pot.
- Veal bones: 2 kg
- Veal shoulder: 150 g
6
Pour off the fat from the baking tray and deglaze with 1 cup of water. Transfer the resulting juice to a pot.
7
Add vegetables, onion, 1/2 veal leg, and 1 bouquet garni.
- Onion: 2 heads
- Carrot: 150 g
- Celeriac: 100 g
- Leek: 100 g
- Veal leg (knuckle): 0.5 piece
- Bouquet garni: 1 bunch
8
Sauté for 5 minutes on high heat.
9
Pour cold water over the top, bring to a boil, then simmer uncovered for 4 hours at a very low boil, constantly skimming off the foam.
10
Strain the broth and let it cool. Put it in the refrigerator overnight.
11
The next day, remove the solidified fat from the surface, pour the liquid into a pot, and reduce it by half to obtain concentrated broth.