The first step is to blanch 5 lbs of veal bones in some hot water.
Given that I made it over a year ago and have kept it in our freezer for storage, I figured maybe I’d try learning some more about this process to see if this second batch turned out any differently. It has a taste that can quickly be overpowering. The first batch of stock I made, having never tasted veal stock before, was oddly ‘spicy’ and dark. I love making stock, so I figured I’d go ahead and make a fresh batch for this dish. The dish also calls for veal stock last time I made veal stock I made a shit ton of it, and also totally glossed over writing about the process. The meat was put into a brine of salt, cinnamon, bay and vanilla, and left to cure for the week. The first thing I needed to do was clean the meat from the bone and trim it of external silverskin and fat. So I ordered some Bison Osso Bucco from Wild Idea Bison farm, and it showed up beautifully-packaged on the Friday prior to me starting this process. For the Corned Bison, I needed Bison Leg, also called “shank”, which is often pre-portioned into osso bucco. Turns out most were happy to, given enough lead time. This time I wanted to try going straight to the source, so I searched for Bison farms and started calling them to see if they’d be willing to sell me specific cuts to order. When I last used Bison, I found it in the SF Ferry Building but had very limited choice over cuts or types of meat. My first step was procuring some Bison, also sometimes referred to (erroneously) as Buffalo. But it actually has nothing to do with corn, I was delighted to learn corning meat basically just means curing it in a brine, perhaps including some spices along the way. It turns out that “corning” just refers to the salt used in curing beef…apparently salt looked like corn in olden times or something. Back off, this is an honest mistake what if someone tried to sell you on a broccoli’d ham sandwich? THAT’S WHAT I THOUGHT. I’ve never to my knowledge tried corned beef, because I didn’t understand what it was and pictured beef mixed with corn…which is a little gross.
It takes a week start to finish, in large part because it involves making Corned Bison.
I’m 7 dishes away from finishing this project, and this one stars some interesting stuff.
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