Basic recipe for a veal stock recipe
Basic Recipe for a Veal Stock recipeThis article was published by: Matthew
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|250 g||veal, shank or shoulder|
|150 g||veal bones|
|1 tsp||sea salt|
InstructionsWash 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.
ca. 10 min
Cooking / Baking Time:
ca. 4 hrs
Grade of difficulty:
Calories per portion:
Reference: Basic recipe for a veal stock recipe
Recipe type: xarchivex
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