OK. I know how to make really good chicken stock, but I have never attempted to make veal stock or beef stock. And I know demi glace is just pretty heavily reduced veal or beef stock (sometimes with wine, right?)...

But, how to make? I remember seeing the Food 911 episode with Tyler Florence, who was doing a 'sauce' episode where he made some veal stock. But my memory sucks and I can't remember the details. Besides, I'd love to get some tips from the chef-ly crue. You all know who you are (Corkage, Lilac, Jones, Board-o, and plenty more of ya!)!!

So, help me out, ok?

I prefer to use chicken demi glace for cooking over veal and beef, although I know many recipes call for one of the alternatives. I'd guess to make veal or beef stock, you start with the appropriate bones and add some veggies and spices and simmer for quite a while, then reduce it substantially for demi glace. I don't use recipes for this kind of cooking, preferring to change the mix as my experience dictates.

It's absolutely critical to brown the bones in the oven prior to stewing them. Otherwise you get a grey stock instead of a lucious brown color.

After browning I cover the bones (veal or beef) with tomato paste (use a cooking brush) and brown the tomato paste as well.

As for the rest, onions, a little garlic, celery, carrots and any root vegetables you have around. I usually don't put herbs or wine in stock as I want it to be somewhat neutral in that way. Herbs and wine should be added later when making sauces or a soup from the stock. A little sea salt and fresh ground pepper to taste. Simmer overnight and strain through a china cap.

Do you brown the bones in the pot before first popping them into the oven and then stewing them?

China cap. 'splain please.

Generally I do not brown the bones in the pot. I use a sheet pan in the oven and scrape up any little brown bits and transfer them to the stock pot. I use a 20 quart stock pot and can it all in mason jars. To brown all the bones in a pot would be time consuming as I always make stock in bulk. It would take too long to brown in all separately.

A china cap is a large conical strainer. I believe that "china cap" refers to its shape. Probably not P.C. to call it that anymore but I don't have another word for it in my kitchen vocabulary.

i roast 'em in a roasting pan with mirepoix some thyme/juniper/bay leaf/parsley(a lot of people do not roast with mirepoix etc, but i like it!) once brown, remove from oven, put on stove, cover with cold water and bring to a slow simmer. yum.

GA, do you vacuum seal the mason jars when you're done (a la a water bath)? Or could you just freeze it in quart sized freezer bags?

ooops! Forgot the browning part!

No TJ, I wouldn't recommend using a water bath for canning anything other than high acid fruits or tomatoes. The temerature of a water bath canner isn't high enough to guarantee a biologically pure product. I know grandma water bath canned everything but a pressure canner is a good idea for all canning just to be on the safe side.

I use the canner shown in the link below. I like to use both quart and pints when I can my stock because it gives me more flexibility on how much stock I have to open at a time. Sometimes a pint is perfect for making sauce or some demi-glace.

All American 21 quart pressure canner

A pressure canner is a must have for every kitchen if you want to make your own stock.

TJ, I freeze chicken stock in plastic containers for up to 6 months at a time. I think it depends on how much freezer space you have.

GA-- Does the thing come with instructions? How the heck does that thing work (looks like I might literally blow up the kitchen if I did something wrong!!).

smaug, I freeze my chicken stock presently as you. Works like a charm. Mrs. TJ and I are pontificating the relative merits of buying a freezer unit or 2nd refrigerator. Once we have more room, I will REALLY be a stock-making machine. Assuming I get the weird contraption GA mentioned, that is.

It's really just a giant pressure cooker TJ. As with most modern inventions, it does take a certain amount of intelligence to operate it without hurting yourself.

I'm confident that you can operate it unless you are in a drunken stupor....... maybe I should rephrase that.

My problem with freezing is it takes up room in the freezer, doesn't last as long as canned products and is not ready to use immediately. It's an option but I prefer to steam can. When you can your stock 5 gallons or so at a time, it's nice to place it on the pantry shelf instead of in the freezer.

Also if you are the garden type, you can use it to can veggies or whatever else you like. I usually make tomato sauce once a year too especially when the heirloom tomato season is in full swing. I like to use the yellow or gold ones for a different visual effect for special dinners.

I would like to fill mine with gasoline and plug the ports with bondo just to see what it would do!