Breaking Veal Bones
April 23, 2009
I’m planning on making a batch of veal stock tomorrow (first attempt), but my veal bones are humongous. Look at them.
They’re like the size of my fist.
Does anyone have any ideas on how to break them into smaller pieces? I don’t have a cleaver. Or do I need to alter my stock recipe if I have to use them whole like this? Longer cooking time?
Thanks for any advice!
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April 23rd, 2009 at 1:41 pm
Why do you want to break them? If they’re cut across the shank they should work fine. Bones you want to break are whole ones that show no marrow at all.
April 23rd, 2009 at 2:12 pm
Thanks! The recipes all said 2-3 inch pieces so I assumed they should be pretty small. I’ll just leave them they way they are then.
April 24th, 2009 at 9:50 am
I think it’ll work well, Andy. Can’t wait to hear the results!
I made some beef stock from bones in my pressure cooker (after roasting, of course) and it was fab-u-lous in record time. Couldn’t believe it!
April 24th, 2009 at 1:40 pm
I agree with Amanda. You don’t need them any smaller. If size is an issue to due to the size of your “stock” pot, take them back to the store have the butcher use their electric saw to cut them down to more workable sizes. Admittedly, the more surface area you end up, the more flavor you’ll extact from the bones. In this case, letting the stock cook a little longer is probably the easiest solution. Enjoy and let us know how the finished stock turned out.