how did i screw up veal stock?

[gyngve]

It came out with a pretty strong burnt/bitter aftertaste.

pretty standard recipe...
-put OO in pan, roast bones at 450 for 1.5-2 hrs, toss veggies on at halfway, toward end of roasting smear w/ tomato paste
-add bones/veggies to stock pot, deglaze pan, add cold water
-bring to boil
-skim
-turn down to simmer
-add aromatics
-skim & simmer & repeat for 8 hours
-cool, strain/filter

I made an oxtail pot au feu a few weeks ago that came out tasty, so I figured this would be within my grasp. The biggest difference between that recipe and this one was that there wasn't any roasting beforehand.

The roasting got things well-browned and a little blackened (esp. some thinner carrots that I quartered), but I haven't had a problem before with stocks and blackened onions. It wasn't smoking, so didn't seem like I overdid it.

So I did deviate from the recipe a little bit: I used beef bones instead of veal bones (old cow vs. young cow?). Does that make a difference? Why? I'm not sure even where I could find veal bones.

I also simmered it overnight, so I skimmed before bed at 2:30AM, woke up in the middle around 5AM, and skimmed again around 7:30AM. Before 2:30AM and after 7:30AM I was skimming with greater frequency.

I filtered it multiple times through multiple layers of cheesecloth, so I think I got out most of the sediment.

Any ideas?

I ended up reducing it 50% and tossing it in the fridge. We'll see if it mellows out as part of a sauce.

Thanks,
Gary

[vjdonor]

this is what i do at work...

i comes out pretty good..

roast bones but dont burn it

on your stock pot carmalize your basic mirpoix, get a good brown caramel color and get the bottom of the pan a little brown...but not burnt..

then deglaze with red wine..

after alcohol evaporates...throw some tomato paste cook for a little bit then throw in the bones and h20...some parsley

bring to temp..then simmer...skim fat off strain cool..and there's your stock...

[kuan]

Do you have burned starch on the bottom of your stockpot?

[gyngve]

Originally Posted by kuan

Do you have burned starch on the bottom of your stockpot?

Bottom of my stockpot was fine. I think it was that I roasted for too long or too high, as well as got too much burnt stuff from the deglaze. My lame oven is only wide enough for a 9x12 pan, so it's possible that it would have cooked better in a larger oven? The stock has a wonderful aroma, just a horrible aftertaste. Looks like I'm tossing it. At least I can easily buy good cow bones again locally.

[cape chef]

1.5 to 2 hours at 450 + mire poix for 45 to 60 minutes is your problem. Once you have converted the caramelized sugars to burnt starch in your veggies, and over maillard/caramelizing of your bones your done. Bitter.

[Blueicus]

In my opinion if you're using beef bones (or conversely doing anything with marrow) you should soak it in cold water to draw out some of the blood, dry them then roast for stock. The blood will contribute to the stock's cloudiness and give it an unpleasant taste. However, it does appear that in your case it was simply a matter of overcooking the veg or meat.