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Veal Glaze

 

39

Yield

1

batch

Prep

20

min

Cook

8

hrs

Ready

9

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

½ cup beef stock
prefer veal stock if possible

Directions

Preheat oven to 450 F.

Put the oil in a roasting pan and heat briefly in the oven.

Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.

Roast 30 minutes longer.

Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.

Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly.

Scrape up all of the browned bits into the water.

Transfer the liquid to the stock pot and add enough cold water to cover.

Bring slowly to a boil, skimming off all of the froth that forms.

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.

Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.

Skim whenever necessary.

Add peppercorns for the last 15 minutes of the simmering.

Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press the solids to extract all of the liquid, and discard the solids.

Pour the stock into containers for storage and label and date them.

The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 30% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 59mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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