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Meat Stock for Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains

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4
serves

INGREDIENTS

150 g carrots
350 g onions
2 g leek
60 g red tomato
60 ml extra virgin olive oil (0.4º acidity), more as needed
40 g sugar
1 L young red wine
2.5 L water
1 kg fresh veal knee bones
1 breast of veal

INSTRUCTIONS

  1. 1
    Add the sugar to the wine and reduce to half. Keep for deglazing the veal which will be cooked in the skillet. Brown the veal bones in the oven at 180ºC / 356ºF. Cut the breast of veal into 10 x 1.5 cm (4 x 3/4") pieces. Seal in a skillet with a little oil over a high flame until brown but still raw inside. Deglaze with the wine. Cut the vegetables into small pieces. Brown in the oven with a little oil at 150ºC / 302ºF. Once they are beginning to brown uniformly, add the tomato cut into quarters. Continue to cook until the tomato juice has evaporated and the vegetables are browned. Place all the ingredients together in a pot. Cover with cold water and bring to a boil over medium heat. Then simmer for 6 hours, skimming frequently. Strain and leave to cool so that the fat solidifies. Remove the fat.
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