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

Slow-cooking of the beef cheeks is approximately 3 hours

Made with cranberries and caramelised chestnuts

cabbage and celery

of the best rice you have

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

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