Veal Glaze - Master Chefs
1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and b...
Ingredients
- 1/2c stock, veal ** or
- 6lbbones, veal, meaty, or
- 1bn parsley, stems
- 2c water, plus more as needed
- 2md tomatoes, fresh or canned,
- 3ea thyme, sprigs
- 2ea bay leaf
- 2ea cloves
Directions
- 1
1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, m
- 2
If you don't have Veal Stock handy, then you follow this recipe to make the stock first
- 3
Preheat oven to 450 F
- 4
Put the oil in a roasting pan and heat briefly in the oven
- 5
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes
- 6
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat
- 7
Roast 30 minutes longer
- 8
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot