Veal Stock

Veal Stock

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
2kg veal bones
3 carrots, cut into 8 cm pieces
3 sticks celery, cut into 8 cm pieces
3 onions, quartered
1 bay leaf
3 thyme sprigs
6 stalks flat-leaf parsley
1 leek top, optional

Method

  1. To make the veal stock, put the bones in a 10–15 litre stockpot, cover with cold water and bring to the boil. Skim the surface to remove any impurities. Add the vegetables and herbs and return to the boil, then skim again, reduce the heat and simmer for 8 hours, skimming occasionally. Strain, discarding the solids. This is now ready to use in any recipes calling for veal stock. The stock will keep in the refrigerator for a week, or will freeze happily. Makes about 2 1⁄2 litres.
  2. To make reduced veal stock, boil the stock for about 2 hours or until reduced by three-quarters – you will be left with a dark brown, unctuous liquid. This can be frozen in a block and cut when required, or frozen in ice-block trays. It will keep in the refrigerator for up to 10 days. Makes about 650 ml of pure magic.
Tags:
French classics
Farmhouse
rustic
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