Brown veal stock

Brown veal stock

NZ Herald 6/8/2010

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Ingredients

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100 ml Vegetable oil
100 g Tomato paste
6 kg Veal neck bones
150 ml Red wine
1 Garlic, whole bulb, cut in half
1 Pig trotter, or split calf
1 Onion, quartered
1 Bay leaf
2 Carrots, halved lengthwise
6 White peppercorns
4 stalks Celery, quartered
6 sprigs Fresh thyme
1 Leek, halved lengthwise

Directions

  1. Preheat oven to 220 degC. Divide oil between two roasting pans and heat in oven.
  2. Add veal bones to roasting pans, spreading them out evenly, and roast for 45 minutes, stirring occasionally to prevent sticking and burning.
  3. Even the slightest burn will taint the flavour of the whole stock.
  4. Once the bones are a lovely golden brown tip them into a colander to drain, then set aside.

Wine Match

Pinot Noir

This dish is best matched with
Pinot Noir

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