Veal Stock and Demi Glace

Do you have a free Saturday with nothing to do? Can you imagine anything more fun than spending the day with some simmering veal bones?

We recently did just that, though admittedly, we left the stock simmering while we went out for a picnic lunch and then ran errands and shopped later on. It’s really not that time-consuming once you get it going – it just calls for occasional check-ups throughout the day.

We were inspired to make veal stock from reading Anthony Bourdain – you’re probably tired of seeing his name on this blog. It really adds some awesome flavor to a large variety of dishes and is really rewarding to make. We recommend it!


Recipe: Veal Stock, Etc.

4 responses to “Veal Stock and Demi Glace

  1. Awesome! Glad you liked it. As much as we love to use it in recipes, it’s always a quandary because we hate to use it up so fast after the big time commitment on the front end. Well worth it, though…

  2. Just wanted to let you know that the demi glace worked out great! We have already used it, but holy cow it takes a lot of time! 🙂

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