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Best Homemade Veal Stock

 

Best Homemade Veal Stock recipe
7

Yield

48

servings

Prep

15

min

Cook

13

hrs

Ready

13

hrs

 

Ingredients

16 veal bones
with knuckles and joints
*
3 carrots
coarsely chopped
*
3 onions
coarsely chopped
*
3 leeks
coarsely chopped
*
6 celery stalks
coarsely chopped
*
1 bunch parsley leaves
6 bay leaves
*
1 bunch thyme
*
2 garlic bulb
cut in half, cross-wise
*
12 ounces tomato paste
water
*

Directions

Preheat the oven to 400℉ (200℃).

On a flat baking sheet place the veal bones, carrots, onions, leeks, celery, parsley, bay leaves, thyme, and garlic. Roast them for 30 to 45 minutes, or until they are dark brown on all sides. Remove the veal bones and set them aside.

Spread the tomato paste on top of the browned vegetables. Roast them for 30 minutes more, or until the tomato paste has turned a very dark brown.

In a large stockpot place the roasted veal bones and vegetables. Cover them with water. Bring the liquid to a boil. Skim off any foam that appears on top.

Reduce the heat to low and simmer the ingredients for 12 to 16 hours, or until the liquid is reduced by ½. Strain the liquid.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 120% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 18% Vitamin C 7%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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