Dark veal stock

Ingredients for 1 servings:

• 3 kg veal bones (meat bones), sawn
• 30 g clarified butter
• ¼ liter port wine
• ¼ liter red wine, dry
• 150 g mushrooms, brown
• 150 g leek
• 90 g carrot(s)
• 1 large garlic clove(s)
• 10 g mace
• 1 tsp, levelled peppercorns, mixed
• 3 bay leaves
• 2 onions
• 3 egg whites
• 600 g minced beef
• 6 liters of water, cold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Strong, dark veal stock with wine for sauces and soups – versatile

Sear the veal bones in clarified butter on all sides and then deglaze with all of the wine. Allow the wine to reduce completely. A gel-like layer about 5mm thick will remain. The remaining wine must not burn. In the meantime, peel and chop the leeks, mushrooms, and carrots. As soon as the wine has reduced, add 6 liters of cold water (2 liters of water per kg of veal bones). Now add the chopped mushrooms, leeks, and carrots. Roughly peel the onions and cut them in half. Place a sufficiently large piece of aluminum foil on the stovetop and set it to the highest heat. Place the onions cut-side down on the aluminum foil. After about 1-2 minutes, remove the aluminum foil with the onions from the stovetop, remove the onions from the foil, and add them to the pot as they are, along with the bay leaves, mace, and crushed garlic. Slowly bring the water to a gentle boil for about an hour, skimming off any foam that forms. Now let the whole thing simmer for at least 3 hours (one hour per kg of veal bones). After cooking, pour everything through a sieve (narrow sieve, cheesecloth is too fine) into another pot and let it cool overnight. The next morning, carefully remove the fat and pour the liquid through a sieve into another pot. Beat the egg whites until stiff and add them to the cold stock with the cold minced meat. Now slowly heat the stock back up. It shouldn’t boil, but it should be very hot. Then remove the egg whites and minced meat. NOTE: Of course, you don’t have to use minced meat if you don’t like the taste. Just use more egg whites. After removing the sieve, pour the whole thing through a sieve into another pot and reduce by 1/3 – 1/2. Let it cool and skim off the fat again. Done!