Reduced veal stock Recipe Step by Step with Pictures
Learn how to make reduced veal stock with veal bones, herbs and vegetables. Follow this step-by-step guide with images for a rich, flavourful stock.
Recipes Kenya
Cooking Preparation (Mise-en-place)
Before you start the actual cooking, measure all the veal stock ingredients accurately. Wash, Peel, chop or slice the vegetables as needed and ensure the ingredients are assembled on the preparation table. Ensure all the stock pots, soup ladles, and any other kitchen equipment are clean and ready for the cooking process.
How to Make Reduced Veal Stock
Ingredients
- 2- Calves’ feet
- 4kg- Veal bones
- 200g- Onions(diced)
- 400g- Carrots
- 200g- Mushroom
- 1kg- Tomatoes
- 1- bouquet garni
- 100g- Celery
- 4- garlic
- 4ltr- water
Directions
1. Brown the bones and calves’ feet.
Brown the bones and calves’ feet in a roasting tray in the oven.
2. Place the browned veal bones in a stock pot.
Place the browned veal bones in a stock pot, cover with cold water and bring to a simmer.
3. Brown off the carrots, onions and celery.
Using the same roasting tray and the fat from the bones, brown off the carrots, onions and celery.
4. Add the vegetables to the stock.
Drain off the fat, add the vegetables to the stock and deglaze the tray.
5. Add the remaining ingredients.
Add the remaining ingredients; simmer gently for 2 hours. Skim frequently.
6. Strain the stock.
Strain the stock into a clean pan and reduce until a light consistency is achieved.
