Category: Sauces & Stocks Serves: 1 (makes approximately 4 liters of stock)
Ingredients:
Ingredient
Quantity
Veal bones
2 kg
Celery
100g
Onions
100g
Carrots
100g
Leeks
100g
Water
4 liters
Parsley
1 bunch
Thyme
1 sprig
Bay leaves
2
White peppercorns
4
Garlic
2 cloves
Instructions:
Step
Description
1
Begin by thoroughly washing the veal bones under cold running water. Place them in a large pot along with any veal scraps or trimmings you have. Add enough cold water to cover the bones completely. Cover the pot and bring it to a boil over medium-high heat.
2
Once the water reaches a boil, allow it to simmer for 5 minutes. Afterward, carefully drain the liquid and rinse the bones first with hot water, followed by cold water.
3
Return the bones and veal trimmings to the pot. Add 4 liters of fresh cold water and bring it back to a boil. Let it cook for about 1 hour, regularly skimming off any impurities and excess fat from the surface.
4
While the broth is cooking, prepare the vegetables. Clean and peel the celery, carrots, onions, and leeks, then chop them into large chunks.
5
After an hour of simmering, add the prepared vegetables, herbs (parsley, thyme, and bay leaves), peppercorns, and garlic to the pot. Continue to simmer for another hour, allowing the flavors to develop.
6
After the second hour of simmering, turn off the heat and let the stock rest for 15-20 minutes to settle.
7
Strain the stock through a fine mesh strainer or cheesecloth into a clean container, discarding the solids. The result is a rich, clear veal stock, perfect as a base for soups, sauces, or gravies.
Nutritional Information (approx per serving):
Nutrient
Amount per Serving
Calories
50 kcal
Protein
7g
Fat
2g
Carbohydrates
5g
Fiber
1g
Sodium
200mg
Cholesterol
10mg
Tip: Veal stock can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reduce the stock further for a more concentrated flavor, simply simmer it longer until it thickens to your desired consistency.
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