Veal Stock | Glace Grains Slow-cooking of the beef cheeks

Slow-cooking of the beef cheeks is approximately 3 hours

Brush the steak lightly with olive oil and season with salt

Cooked in a fresh in-house made tomato sauce

The farming activities now concentrate on supply of inputs for the dairy animals including growing grains and fodder

Made with cranberries and caramelised chestnuts

Veal Stock | Glace Grains Slow-cooking of the beef cheeksMade by hand in the Hudson Meats kitchen and made like you would at home. The Veal Glace takes our in house Chef 2 days to make using grass fed beef marrow bones. Over 2 nights, the Chef makes the veal glace, using pastured pork trotters to create a natural gelatin. Veal Glace is a concentrated full of flavour veal stock. To make to a regular liquid stock, add 1 container of glace and 2 containers to water to make 1 litre of veal stock. The veal glace