Basic recipe for a veal stock recipe

Basic Recipe for a Veal Stock recipe

This article was published by: Matthew

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Ingredients

250 g	veal, shank or shoulder
150 g	veal bones
1	carrot
2 sprig(s)	parsley
½	onion
1	bay leaf
½ tsp	peppercorns
1 tsp	sea salt

Instructions

Wash the meat, the bones, the carrot and the parsley. Place all into a large saucepan and add the onion, bay leaf, peppercorns and salt. Cover with 1 l of water and bring to the boil. Skim and remove the foam. Cover with a lid and allow to simmer over low heat for at least 3-4 hours. Every thirty minutes skim off any foam that rises to the top of the pot. Add a little more water and lower the heat if you are getting too much evaporation.

Strain the stock through a very fine mesh strainer or through a colander lined with some layers of cheesecloth.

If not required right away, the stock can be left in the fridge for some days or can be frozen easily.

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 4 hrs
Grade of difficulty:
easy
Calories per portion:
n/a