Brown veal stock
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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|
|2||Carrots, halved lengthwise|
|4 stalks||Celery, quartered|
|6 sprigs||Fresh thyme|
|1||Leek, halved lengthwise|
- Preheat oven to 220 degC. Divide oil between two roasting pans and heat in oven.
- Add veal bones to roasting pans, spreading them out evenly, and roast for 45 minutes, stirring occasionally to prevent sticking and burning.
- Even the slightest burn will taint the flavour of the whole stock.
- Once the bones are a lovely golden brown tip them into a colander to drain, then set aside.
This dish is best matched with
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