VEAL STOCK
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Provided by Gordon Ramsay
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
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