Beef Broth vs. Veal Broth
So I made Ina Garten's French onion soup last night, but I could not for the life of me find veal broth ANYWHERE (the recipe calls for 4 cups beef broth and 4 cups veal broth.) SO I substituted all beef broth, thinking hey, veal's baby beef, right? Wrong. It was wayyy too beefy. It overwhelmed all the other flavors, and while it was still edible, definitely didn't taste like traditional french onion soup.
So my questions are, first of all, what is veal broth like? I don't think I've ever had it. Second of all, in the future, should I sub a cup or two of chicken or veggie broth, or even water? What do you think?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
11 Comments:
I made french onion soup on Sunday (for the first time) I used 3 different types of broth/stock, 2 beef ones and a chicken one. I do not eat veal and will not eat anything containing veal.
"College Inn" has a new culinary broth line, the two I used, aside from regular lower sodium beef stock are "Beef Sirloin" and a "Chicken with white wine and herb " broth that has chablis, thyme, rosemary and oregano (I think that's what it was, I'm trying to remember the box)
I researched a lot of recipes over the last few weeks and was amazed at how different they were, some using ALL chicken stock, but a lot combined beef with chicken, and a few calling for...veal.
I had a bowl of leftover last night and it was even better than the Sunday.
Southern_bella at 9:30AM on 10/21/08
I've always used ½ beef and ½ chicken stock. Also put in some dry white wine.
NanaJoie at 10:02AM on 10/21/08
I am with NanaJoie when a recipe calls for veal stock, I use half beef, half chicken.
bobcatsteph3 at 10:12AM on 10/21/08
The recipe I have always used also calls for 4+4 (beef, veal) it also calls for a splash of red wine, for depth, and that wherein the difference lies. Depth. veal stock has another "layer" to it that isn't found in beef stock, also I believe it is less salty, allowing for a complexity that is unmatched in recipes that call for veg or chicken. those are great for vegetable or chicken soup though!!! Never forget the wine! All my soups call for it...hey, that's a good thing right? I have an incredible Italian wedding soup recipe...calls for veal stock.
pepperbiscuitandwine at 10:23AM on 10/21/08
Veal isn't impossible to find around here, but it's hit-and-miss, and when it is available it's usually chops or some other expensive cut that I wouldn't sacrifice for a stock.
For me, stock is something that happens when I've got bones left from something else. I've got a roast chicken, the carcass becomes stock. There's no chance I'm going to have veal bones around by chance, and I doubt I'd special order veal bones unless the recipe was very special indeed.
If I wanted to cut back the beefiness of a beef stock, depending on what the recipe was, I might use chicken stock, pork stock, vegetable stock or water.
@pepperbiscuit....I'm curious about your comment about veal stock being less salty. Isn't that simply a matter of how much salt you put into the stock when you're making it, or do you think that veal just seems less salty than beef from the beginning?
dbcurrie at 12:53PM on 10/21/08
@pepperbiscuit - fire us that Italian wedding soup recipe - I've been looking for a good one for a LONG time.
Re the stock, I do eat veal, but rarely with the bones in it - so I agree with others that to cut the "strength" of beef stock, go with chicken stock and a hit of your wine of choice.
Maureen at 1:45PM on 10/21/08
I am with the half beef/half chicken program. Will not eat veal because of the way it is produced.
Blue Iris at 6:56PM on 10/21/08
Well.. for the first part of your questions.. veal broth is very very good but it is also very hard to find. Veal broth is just a lighter flavor of beef broth so it is not as overpowering. However, for the second part of your question.. for french onion soup.. I would do beef and veggie broth if veal is not found. I do not agree with using chicken because you are mixing two very different flavors together and you want to taste of onions and beef... not poultry... Veggie broth on the other hand is very mild so the beef flavor will shine without being overpowering! Hope I helped!
mmontini at 7:08PM on 10/21/08
I've read that veal stock is the magic ingredient. As @embolini9 found, using all beef is too much and chicken stock isn't always quite right. I've used frozen veal stock (Perfect Additions maybe?) and it does a decent job. Adds depth and body without being overpowering.
Ruhlman wrote about making veal stock on his blog Elements of Cooking and Carol of French Laundry @ Home also sing's its praises.
kjgibson at 1:56AM on 10/22/08
My father always told me that veal stock was magical too (along with duck fat, pork fat, vegita seasoning, among others).
I can definitely understand why your f-o soup would taste 'beefy'. I never use beef as a primary ingredient alone. In any of my ground beef mixtures/recipes I always add some ground pork or it tastes 'beefy' too.
Next time, if you still can't get or make veal stock I would water down the beef stock with veggie stock. Don't cut back on the salt though! Nothing's worse than a bland f-o-soup!
hungrychristel at 12:10PM on 10/22/08
Finding veal bones can be tricky if you don't live near a traditional butcher that processes a lot of veal. If you're interested in trying it, eat veal chops once or twice a week, trimming the meat off and saving the raw bones in a tight freezer bag. When you've got a couple of pounds of bones, then get some carrots, celery, and onion and make your own veal stock. Check out an Anthony Bourdain recipe or any classic French cookbook for instructions.
Alternatively, you can find frozen veal demi-glace in a lot of gourmet markets, and adding a touch of that to chicken stock will give you a rough approximation of veal stock.
Benitowine at 3:05PM on 10/22/08