Veal stock
- Gordon Ramsay
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Makes about 1 litre
Easy
Prep: 10 mins
Cook: 1 hr
A star rating of 4 out of 5.4 ratingsRate
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A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Freezable (for up to 1 month)
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Blanquette of veal
A star rating of 4.2 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
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about 2 kg veal
bones, roughly chopped (get your butcher to do this)
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1 onion
chopped
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2 carrots
chopped
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2 sticks celery
chopped
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2 bay leaves
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2 big sprigs fresh thyme
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small bunch parsley
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1 tsp peppercorn
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
RECIPE TIPS
BRITISH VEAL
British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.
BONES
If you’re friendly with your butcher he may give you the bones for free.
BRITISH VEAL
British veal producers rear their calves according to strict guidelines laid down by the RSPCA & are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, clean straw & clean water. Buying veal from UK reared dairy cattle means animals are not exported live to be reared as veal & then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport.
Recipe from Good Food magazine, April 2006
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A star rating of 4 out of 5.4 ratings
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