Name: Veal stock
Cook time: 570 min
Total time: 570 min
Ingredients: 3 kilogram beef or veal bones; 1 pig's trotter; 3 medium sized brown onions, roughly chopped (include skin); 3 medium sized carrots, roughly chopped (include skin); 2 leeks, washed and roughly chopped (optional); 1/2 bunch celery, leaves removed, washed and chopped; 1 bulb garlic, halved; 3 tablespoon olive oil; 2 bay leaves; 1/2 bunch thyme; 1/2 bunch rosemary; 1/2 bunch parsley stalks; 10 white peppercorns; 3 cup red wine or water; Red wine caramel for red wine jus; 1 tablespoon olive oil; 3 medium size brown onions, roughly chopped; 1 cup brown sugar; 2 cup red wine, extra

Ingredients

3 kilogram beef or veal bones

1 pig's trotter

3 medium sized brown onions, roughly chopped (include skin)

3 medium sized carrots, roughly chopped (include skin)

2 leeks, washed and roughly chopped (optional)

1/2 bunch celery, leaves removed, washed and chopped

1 bulb garlic, halved

3 tablespoon olive oil

2 bay leaves

1/2 bunch thyme

1/2 bunch rosemary

1/2 bunch parsley stalks

10 white peppercorns

3 cup red wine or water

Red wine caramel for red wine jus

1 tablespoon olive oil

3 medium size brown onions, roughly chopped

1 cup brown sugar

2 cup red wine, extra

Method

Veal stock

1.Pre-heat oven to 180°C fan-forced.

2.Place bones and trotter into a large roasting dish and cook (1-1½ hours) until brown and caramelised. Remove when done.

3.Meanwhile, in large stockpot, cook vegetables with olive oil over a medium heat until well caramelised and brown.

4.Remove veal bones from tray with tongs and add to pot, leaving behind the excess oil and fat. Fill pot with cold water.

5.Add herbs and peppercorns to stockpot and bring to the boil, then reduce heat to a simmer. Place the oven tray onto a naked flame and heat; pour off excess oil. Add in 2-3 cups red wine or water and deglaze (remove sediment) from tray. Pour this flavoured liquid into the pot.

6.Skim the fat that rises to the top. Cook on simmer (6-8 hours), topping up with water to maintain the same level every hour or so.

7.Remove stock from heat and, while holding back bones and vegetables with a kitchen spider strainer, pour off liquid through a strainer into a large bucket or divided between two or three smaller tubs.

8.Strain again through a fine strainer or strainer lined with muslin cloth, or clean new chux. Cool and divide between plastic storage containers. Refrigerate (3-4 days) or freeze (up to 3 months) until needed.

Red wine jus

9.Take stock from fridge and remove any solidified fat from surface. Transfer to a large pot , bring to a rapid boil and reduce by about ½. This will take some time. Meanwhile make the red wine caramel.

10.In a large non-reactive pan, add olive oil and onions. Cook (8-10 minutes) until well caramelised. Add brown sugar, cook (another 8-10 minutes) until jammy. Add red wine, deglaze pan and reduce by half. Add onions to boiling and reducing stock. Reduce by half again.

11.Strain onions from heavily reduced stock, then fine strain stock through cloth into a smaller saucepan.

12.Reduce this enriched stock until rich, thick and syrupy. Set aside until needed. Store in fridge or freezer and reheat to use. Keep an eye on sauce as it reduces.

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Ingredients

Method

Veal stock

Red wine jus

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