This is a traditional brown veal stock, using bones roasted in high heat. Optionally, it can be reduced by half. Further reduction will result in a true Demi-glacé, which can be used in small amounts or combined with other liquid (wine, water) to create a stock of desired density.
Gordon Ramsay Veal Stock
3 lb veal bones
- Roast 1-1.5 hours until browned
- Meanwhile……
7 T olive oil
1 lg onion, peeled, chopped
2 lg carrots, peeled, chopped
1 celery, chopped
4-5 garlic, unpeeled
- Heat until lightly colored
1 T tomato paste
- Cook 2 more min high
3/4 C port
3/4 C Madeira
- Deglaze
- Boil to syrupy consistency
Bones
- Remove excess oil
- Add to pot
5 Qts cold water - to cover
- Bring to boil
- Skim
Bouquet garni (bay, parsley, thyme)
4 oz cremini mushrooms
- Add to pot
- Simmer up to 6 hours
- Remove from heat, rest
- Strain
- Season lightly
Optional - reduce by up to half
Store 4-5 days fridge, 3 month freezer
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