109 veal stock recipes

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Beef tournedos seared, crusted with Parmesan-laced fresh corn, then finished in the oven with a roasted corn and tomato pan sauce. A summer-meets-steakhouse plate.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

Refined beef stroganoff with Dijon mustard sharpening the classic sour cream sauce. Tender beef strips simmered in a butter-flour roux thickened with beef stock for restaurant-quality results.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.