Veal Glaze

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Veal Glaze
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 45 min.
Ready in

Ingredients

for
1
Ingredients
4 kilograms Veal bone
2 onions
2 carrots
200 grams Celery root
1 Parsnip
2 tablespoons vegetable oil
1 tablespoon Tomato paste
500 milliliters Red wine
1 bay leaf
1 teaspoon Juniper berries
1 teaspoon peppercorns
How healthy are the main ingredients?
Tomato pasteonioncarrotParsnipJuniper berries

Preparation steps

1.

Rinse the bones under cold running water, drain and pat dry with paper towels. Peel and cut the onions, carrots, celery root and parsnips into small cubes (about 1.5 cm) (approximately 1/2 inch).

2.

Heat the oil in a large pot. Brown the bones, stirring occasionally, for 20-30 minutes. Add the vegetables and cook until browned. Add the tomato paste and cook briefly. Deglaze with 1/2 of the red wine and let boil down, stirring. Deglaze again with the remaining wine and let boil down again. Add about 3 liters (approximately 13 cups) water, so that everything is covered. Slowly bring to a boil then reduce the heat and simmer for 3-4 hours over low heat. Skim often.

3.

Add the bay leaf, juniper berries and peppercorns for the last 30 minutes.

4.

Strain the stock through a fine-mesh strainer into a clean pot and skim any residual fat. Cook down to about 1 liter (approximately 4 cups). Let cool.