Veal stock

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Ingredients

  • 2 onions, chopped roughly, keeping the skins on
  • 2 celery stick roughly chopped
  • 4 carrots, roughly chopped
  • 1 tsp. of peppercorns
  • 1 bay leaf
  • 1 bunch thyme
  • Olive oil for frying
  • 2 tbsp. of tomato puree
  • Roasted veal bones (roast them for 45 minutes in the oven beforehand) make sure some are marrow bones
  • 350ml red wine

Use imperial measurements

Method

How to make Veal stock

1) Heat a large pot on the hob and add 3 tablespoons of oil.

2) Add in all the vegetables into the pot, including the peppercorns.

3) Using a wooden spoon, cook the vegetables, so they soften and turn a slight nutty color.

4) Add the tomato puree and mix it into the vegetables. Using a tongs lift the veal bones, leaving the fat behind, and add them to the pot.

5) Add the red wine and cover the mixture with tap water, about 2/3 of the way up a large pot. Bring it up to the boil, then turn the heat down low and let it simmer for 12 hours.

6) Strain the mixture, so you’re left with the liquid, and it's ready to serve.

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