Veal stock

Veal stock

By
From
Alimentari
Makes
4 litres
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
2kg veal bones
1 pig’s trotter
2 carrots, chopped
1 celery stalk, chopped
1 large onion, chopped
2 garlic cloves
1 tablespoon tomato paste
500ml red wine
2 sprigs thyme
2 bay leaves
1 tablespoon black peppercorns

Method

  1. Preheat the oven to 220°C.
  2. Roast the bones and trotter in a baking tin for about 1 hour, turning occasionally, until browned all over. Transfer to a stockpot or very large saucepan.
  3. Roast the vegetables and garlic in the same tin for about 30 minutes, turning occasionally, until golden. Mix in the tomato paste and roast for another 5 minutes. Transfer to the stockpot.
  4. Remove and discard any fat left in the baking dish, then place over medium heat and deglaze with the red wine, scraping up any bits on the bottom of the pan. Pour over the bones and vegetables.
  5. Add 5 litres of water to the stockpot along with the thyme, bay leaves and peppercorns. Bring to the boil, skimming off the fat as it rises to the surface. Turn down the heat and simmer for 3 hours, skimming occasionally.
  6. Strain through a sieve and set the liquid aside to cool.
  7. This stock can be stored in the fridge for up to 10 days or frozen for up to 3 months.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again