Veal stock specified – substitute commercial beef stock or home-made?

[thelawnet]

As per the title, I have a Gordon Ramsay recipe for red wine sauce, to go with loin of venisons; the sauce specifies veal stock, which he makes of veal bones, Madeira and port.

I have two options here, not having veal bones on hand nor in my local butcher.

First is I bought some oxtail, and can make oxtail stock instead.

Second option is to just use a commercial beef stock (long-life vacuum pack).

Thoughts?

[mkayahara]

My recommendation is neither. Having just made my first batch of veal stock, I can say that you're better off substituting chicken stock, rather than beef!

[thelawnet]

Ok, I might have some chicken stock also, commercial and home made. That will save some bother, specifically that it's now 4:45pm and the stock is going to take about 7 hours to make..... I think I have some game stock in th freezer too.

I've actually put the oxtails in the oven already, but I'm sure it will be delicious with something else.

[Shalmanese]

If you have game stock, by all means use that.

[FrogPrincesse]

Did you check your grocery store? Mine carries demi-glace that I use in small quantities whenever a recipe calls for stock. Works great for sauces.

[mkayahara]

If you have game stock, by all means use that.

Indeed. Why didn't you list that among our assets in the first place?

[sculptor]

Try asking your butcher to order the bones for you... that worked for me.

[Margaret Pilgrim]

I bring several of these home every visit to France. A spoonful in many sauces, including ratatouille = magic. Similar product should be available on line, aimed at the professional kitchen. Yeah, that's what they use!

[Norm Matthews]

Mixing chicken and beef stock half and half is a decent substitution.