Basic Meat Stock
A rich, flavorful meat stock with deep savory notes, perfect for soups and sauces, suited for home cooks and professional chefs alike.
Ingredients
Instructions
- Rub the veal or beef bones with oil and place in a 400° oven for 20 minutes.
- Rub the carrots, celery, and onion with oil.
- Roast everything for 20 minutes, until it is a rich, dark brown.
- Remove from the oven.
- Place the roasted bones and vegetables in a pot with the remaining ingredients.
- Bring to a boil.
- Skim off foam.
- Simmer for 3 to 4 hours to reduce by one-third.
- Strain and freeze.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine during the simmering process. If you don't have veal bones, beef bones work just as well. You can also add other vegetables like leeks or garlic for added depth. Remember to roast the vegetables until they are nicely caramelized for the best flavor.
Serving Suggestions
This basic meat stock is perfect as a base for soups, stews, or sauces. It pairs beautifully with Hefty Cabbage for a hearty meal. You can also use it as a cooking liquid for grains or risottos for added flavor. Garnish with fresh herbs for an extra touch.
Storage & Reheating
Allow the stock to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to a week or frozen for up to three months. When reheating, gently simmer on the stovetop until warmed through. Avoid boiling to preserve the flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Meat Stock contains roughly 2439 calories, with 19g protein, 77g carbohydrates, and 237g fat. It is an excellent source of vitamin C (90% of the Daily Value), dietary fiber (75% of the Daily Value), and iron (70% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1859mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken bones instead of beef or veal?
Yes, chicken bones can be used to make a lighter stock. However, the flavor will be different, so adjust additional ingredients accordingly. Chicken stock typically simmers for a shorter time, about 2-3 hours.
How do I know when the stock is done?
The stock is done when it has reduced significantly and has a rich, deep flavor. You can taste it periodically during simmering to check for the desired depth of flavor. A reduction of about one-third is ideal.
Can I add herbs or spices to customize the flavor?
Absolutely! Feel free to experiment with herbs like rosemary or spices like allspice to enhance the flavor profile. Just be cautious not to overpower the stock; a few sprigs of fresh herbs or a pinch of spices should suffice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).