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Homemade Veal Stock



Making your own stock is really special, it produces an incredible depth of flavour that’s unmatched in shop-bought stock in our opinion. Veal bones contain more gelatine than beef which gives this stock more body, but with a subtle, lighter flavour. Making stock is a fantastic way to use up vegetables that may be looking a little tired and past their best, or parts of the veg that may otherwise be discarded such as peelings, tops, and tough stalks.


The following is a guide so feel free to use whatever you have to hand. We say the bones, onions, and carrots are non-negotiables, but everything else is inter-changeable and can be swapped out - starchy vegetables like potatoes are best avoided though. We find soft herbs like dill and tarragon are a welcome addition to veal stock but only use a little as you don’t want the flavours to be overpowering.

  

The recipe will make approximately 2 litres of stock, but it can very easily be halved, doubled, tripled…. depending on the size of your stock pot. We suggest making a big batch and freezing what you don’t plan to use immediately in plastic bottles or containers.

 

Time 3 hours 30 minutes +

2 bags of veal bones

Olive oil

2 onions, roughly chopped

1 carrot, roughly chopped (or the peel from 6 carrots)

1 stick of celery, roughly chopped

1 leek, roughly chopped (or the trimmed soft green tops of 4 leeks)

1 whole bulb of garlic, halved horizontally – no need to peel it!

A splash of white wine (optional)

1 tbsp tomato puree

A handful of coriander, roughly chopped (or the stalks from a whole bunch – saving the leaves for another dish)

A few sprigs of thyme

3 bay leaves

1 tsp white peppercorns

1 sheet of kombu (optional)

 

Make a note of the weight of the bones. You’ll want to add the same weight in water later on - i.e. 2.5kg bones = 2.5 litres of water.

 

Add 2 tbsp of olive oil to a large stock pot. Over a medium heat fry all the vegetables for 15 minutes.

 

De-glaze the pan with some wine if you like and add the rest of the ingredients (except the bones and kombu). Fry for two more minutes. Add the bones, then add the water and kombu (if using) - If the water doesn’t cover the bones add a little bit more.

 

Turn up the heat and bring to a gentle simmer. Turn the heat to low and simmer uncovered for at least 3 hours. (The longer the cooking time, the richer the stock will become but you’ll have less stock in volume.)

 

Once the stock has reduced to your liking, season with some salt if you wish. Allow the stock to cool until the fat starts to solidify on the top. Strain the stock through a colander first, then through a sieve, and finely through muslin or fine cloth if you’d like the stock to be clear.

 

Store in the fridge or freezer until ready to use.

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