Veal Stock
Chef Marian Podola

Veal Stock

Dark, glossy, and clean — veal bones roasted, then clarified and reduced to a deep, gelatinous base. The foundation the French kitchen is built on.

Storage
Chilled icon Chilled Frozen icon Frozen Ambient icon Ambient

Store frozen at -18°C. Do not refreeze once defrosted. Once defrosted consume within 3 days.

Portion net weight: 500ml
CHF 15.00
Gluten-freeDairy-freeNut-freeFreshLow carbReady in 10 minutes
Origin
Switzerland
Nutriscore
A
B
C
D
E
Nährwertangaben

Energy, 100 kJ / 24 kcal
Fat, 0g
- of which: Saturates, 0g
Carbohydrate, 2g
- of which: Sugars, 0g
Protein, 5g
Salt, 0.4g

Ingredients: Veal Bones, Tomato Paste, Onion, Carrot, Celery, Leek, Red Wine, Fresh Thyme, Bay Leaves, Parsley, Black Peppercorns, Water.

Allergens
  • Sulphur dioxide / sulphites

A base, not a finished dish — it only needs reheating, then building on. Thaw, bring gently to a simmer, and take it where you're going: reduce for a jus or demi-glace, or use it as the braising liquid. It carries its own body from the gelatin, so it thickens as it reduces. Season at the end, once the stock is at its final strength.

For braises, my ratio is seven parts white chicken stock to three parts veal stock — the chicken keeps it bright, the veal gives it depth and grip.

Heat thoroughly before consumption.

Alle gesetzlich vorgeschriebenen Angaben – einschliesslich Chargencode, Mindesthaltbarkeitsdatum und vollständiger Etikettendeklaration – sind gemäss Schweizer Lebensmittelrecht (LIV / LMG) auf jedem Produktetikett aufgedruckt.
Share
Facebook X (Twitter) Pinterest