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Veal Stock - Private Chef Stephen Ormsby's Recipe

Ingredients

Instructions

  1. Preheat oven to 425°
  2. Dry roast bones in oven for 1 hour
  3. Remove Bones from oven and brush w/tomato paste
  4. Return to oven for 30 mins
  5. Place chopped vegetables from oven and place in stock pot. Add cold water and bring to boil
  6. Once boiled reduce heat to a simmer. Simmer for 5 hours
  7. Ladle any impurities from top of liquid as needed as stock simmers
  8. Remove pot from heat and pour through strainer into heat proof container
  9. Let stand at room temperature until cool enough to cover and place in refrigerator
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