Veal Stock | Glace Grains Cooked in a fresh in-house

Cooked in a fresh in-house made tomato sauce

Slow-cooking of the beef cheeks is approximately 3 hours

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

Made with cranberries and caramelised chestnuts

Brush the steak lightly with olive oil and season with salt

Veal Stock | Glace Grains Cooked in a fresh in-houseMade 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