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Veal Stock
Preparation info
- Makes about
2 litres
- Difficulty
Easy
Appears in
By Neil Perry
Published 2005
I have put this stock in just in case you want to make a classic red wine sauce or other veal-stock-based sauce. It is also used to braise a couple of meats in the meat chapter. It is funny but at Rockpool these days the only dish that has a veal stock base is the tuna. It has a red wine as well as a garlic sauce served with it. This veal stock is like all things at Rockpool, a little different to the norm, but we have developed it as we believe it gives us the best result. I would urge you
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In fairness to get 5 stars from me any recipe, food or restaurant has to be nearly life changing. I had to use beef bones as I couldn’t find veal anywhere remotely near me. The flavor would have been great but I made the mistake of adding salt before the reduction was complete. I ended up with 1½-2cups broth that I wanted to use for the wine reduction in this book. DO NOT add salt until you have completely finished the reduction. Through the massive salt I could tell this would have been a very good and rich sauce. I’ll try again though.
Sorry to hear about the salt problem – a useful reminder of the importance of not adding salt to anything that you might later want to reduce… All is not lost as you could always dilute and use for soup etc where, in non-reduced form, the salt should be just right…