Veal bones and calf or pig feet are all available from the butcher. I prefer to use veal neck bones to make brown veal stock as they have a superior flavour and their meatiness assists in the caramelisation. Ask your butcher to cut the bones on the band saw to the size of a small fist. The calf's foot is not added for flavour, but for the wonderful gelatine it releases. It gives the finished stock body, ensuring it sets to a good firm jelly with a bright, sparkling sheen.
Makes 2 litres
Prep time: 20 minutes
Cook time: 6 hours
100ml vegetable oil
100g tomato paste
6kg veal neck bones
150ml red wine
1 garlic bulb, cut in half
1 split calf or pig's foot
1 onion, quartered
1 bay leaf
2 carrots, halved lengthwise
6 white peppercorns
4 celery sticks, quartered
6 sprigs thyme
1 leek, halved lengthwise
1 Preheat oven to 220. Divide oil between two roasting pans and heat in oven.
2 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.
Recipe and image extracted from French Lessons by Justin North (Hardie Grant Books, $49.99). Out now.
Brown veal stock
Recipes like the brown veal stock can be found in cookbook, French lessons. Photo / Supplied
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