Veal Stock

Veal Stock, caldo de carneINGREDIENTS

            • 1.5 lb. Knee bones.    
            • 1 lb Veal. (head, feet and offal).    
            • 2 Medium onions.
            • 2 Carrots.    
            • 3 Leeks.    
            • 2 Ripe tomatoes.    
            • 4 Cups red wine.    
            • 1 Tablespoon sugar.    
            • ¼ Cup mild olive oil (0.4 °).    
            • 4 Qts. Water.


            Mix red wine with sugar and reduce to half, reserve. Roast the bones in the oven at 365°F. When they begin to get some color, add chopped vegetables except tomato. Brown in the oven at 300ºF degrees, then add tomatoes and leave 5 more min. Place chopped veal and olive oil in a 6 Qt. Magefesa Practika Plus pressure cooker and sauté for a few minutes. Incorporate the bones and vegetables browned  in the oven and cover with the red wine reduction sauce. Pour in cold water, close the pot and Set the cooker on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 25 minutes. Once cooked, pass contents through a fine sieve and let cool on the fridge. Remove the layer of fat from the surface. This veal stock is used for dark sauces and stews. The stock can be reduced to obtain the desired thickness, or bind to a dark roux.

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