Sunday, May 2, 2010

Veal Stock

Making veal stock at home tonight, another one of those great tasks where a bit of knowledge, and a bunch of time come together in a amazing product. i bought about 3 pounds of veal bones from work today (i cant find these anywhere locally). they are in the oven and will be for 2 hours, i will pull them out and rub them with tomato paste, then put them back in the oven for another half hour or so. on to the stove topped with enough water to cover them on low heat for about 8 hours, then strained and started again with more water for another 8-10 hours. on the second boil i will add a load of caramelized mirepoix (2 parts onion, 1 part each of carrot and celery) but wont let that go for more than 2 hours with the mirepoix. then strained and cooled, skimmed and combined it will all be reduced by 2/3rds into demi-glace. the final product should have great depth, flavor, color, and mouth feel. i like to add a split pork trotter (pigs foot) to the mix for some extra gelatin as well. demi glace is the perfect sauce for any steak dish, and is a great beginning to all sorts of sauce options. the usage of veal bones is necessary instead of just beef bones as they contain more elastin and gelatin, and more flavor. also it is important to note that you need bones that have some marrow exposed (after roasting i usually spread some marrow on a piece of bread as a snack) not just knuckles because they will not allow any extraction of flavor. i do understand that veal along with some other high end proteins can be a political nightmare, but again i assure you that if you treat veal with the respect it deserves (even if it is just bones) then you will still be able to sleep at night.

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