| Makes | about 1-2 litres depening on how much you reduce |
| Preparation Time | 20 to 30 minutes |
| Cooking Time | 8 to 9 hours |
| Oven Temp | 220°C |
| Oven Setting | Fan Forced |
| Freeze | Yes |
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This object requires Flash and Javascript installed and enabledVeal Stock
Veal stock is a little more involved than other stocks. It forms the basis of a demiglaze sauce, which is a stand-alone sauce, and the foundation of many other sauces and dishes. Veal stock is made from roasting veal bones with vegetables and then simmering all of it in water for anything up to 8 hours. There are those who believe veal stock is unnecessary, but if you have any sort of palate at all, you'll be able to tell the difference between dishes made with veal stock versus beef stock, and it does make a difference, because veal stock has a certain, distinct neutrality to it because the bones are from a young animal and contain more collagen, which when it breaks down into gelatin, gives the veal stock an unparalleled body you just can't get from older bones.Ingredients
- 2kg veal bones
- 1 pig's trotter
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 cup button mushrooms, chopped
- 3 cloves garlic
- 2 cups red wine
- 5 over ripe tomatoes, roughly chopped
- 1 tsp white pepper corns
- 4 bay leaves
- 6 sprigs fresh thyme
Method
- Preheat oven.
- Roughly chop veal bones and roast in the oven until lightly brown.
- Remove the bones from the oven and place them in a large stockpot with the trotter.
- Drain the fat from the baking pan; add onions, celery, mushrooms and garlic.
- Lightly roast vegetables in the oven until golden in colour, approximately 30 minutes.
- Add the red wine to the vegetables, stir it through, and then scrape off anything that is stuck to the baking pan.
- Pour contents into stockpot; add tomatoes, peppercorns, bay leaves and thyme.
- Add 5 litres of water and bring to the boil, reduce the heat and simmer.
- Skim the stock, and continue simmering and skimming for the next 8 hours.
- Top cup with cold water when necessary.
- Strain stock through a fine mesh sieve then return the strained stock to a stockpot or saucepan and reduce to the strength required.
