The veal gravy

  • You know what a bottom? Is’ an excerpt of flavor indispensable in the kitchen: can be white meat, beef, of poultry, but also of game or fish. Here I am speaking of what to me is the most versatile and useful of all Fund, what you can use virtually any occasion: for a risotto, a stew, a sauce. The veal gravy or BROWN STOCK. Is’ made with bones and scraps of flesh, vegetables, herbs and spices. The secret is in no hurry in cooking. More cooks and more gets tight and full of flavor. I prepare myself and divided into small portions of about 200 milliliters in freezer bags, so I always ready in the freezer.

risottozafferanoefegatiniIngredients for about 3 liters of veal gravy:

  1. 2 kg of bones and trimmings of veal
  2. 200 grams of carrots
  3. 150 grams of onions
  4. 1 stick of celery
  5. a few grains of black pepper
  6. 1 bay leaf
  7. 6 fresh tomatoes
  8. a leek
  9. 150 grams of mushrooms
  10. 2 cloves of garlic
  11. 3 liters of water
  12. 500 ml of white wine
  13. parsley, thyme and Rosemary as required
  14. 1 teaspoon salt

Put the bones and trimmings of veal in a baking pan and toast for 35 minutes in the oven at 220 degrees. Meanwhile, irregularly cut carrot, Onion and celery and add meat to the bones, and then cook in the oven for a further 10 minutes. Turn the oven off, remove the bones and vegetables and putting everything in a very large pot. Put the pan on the fire and roasted bones you Deglaze with white wine, do reduce by half and pour this sauce over the meat flavor rich. Merge the three liters of water and all the other vegetables, the herbs and spices. Cook for at least three hours, then filter, allow to cool, portioning and freezing.

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