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Veal Stock Recipe

Veal Stock Recipe - 3 1/2 quarts


1 pound veal chuck, cut into 2-inch pieces

3 pounds veal bones

2 carrots, peeled

1 large yellow onion, quartered

3 quarts cold water

2 stalks celery with leaves

2 cloves garlic, peeled

1 bay leaf

2 teaspoons white peppercorns

1/2 teaspoon thyme

2 teaspoons salt

2 tablespoons tomato paste

1/2 cup white wine.


In a shallow baking dish, combine veal chuck, veal bones, carrots and onion, bake at 350oF for 15-20 minutes. Remove to stock pot, add water. Bring slowly to a boil, removing scum as it floats to the top. Add remaining ingredients and simmer 5 hours. (Do not boil or fat will be reabsorbed into the broth, making it cloudy. Cover only partially with lid so that steam can escape. Strain stock. Refrigerate overnight. Skim and discard fat that floats to the top. Return broth to stock pot. Simmer, uncovered, 3 hours or until broth is reduced by one-third. Test seasoning. Sparingly add salt, if needed. Use broth at once, or store in refrigerator or freezer for later use.

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