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Veal Stock

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Ingredients
  Beef bones 1 Pound (500 Grams)
  Veal knuckle 1 Pound (500 Grams)
  Onion 1 Large, studded with cloves
  Celery stalks with top leaves 2
  Carrots 1 Large, roughly chopped
  Parsley sprig 4
  Garlic 1 Clove (5 gm)
  Cold water 10 Cup (160 tbs)
  Salt 1 Teaspoon
  Black peppercorns 12
Directions

MAKING
1) In a large saucepan, add the beef bones, knuckle of veal and onion together.
2) Cover with water, gradually bring to a boil, then simmer over a low heat for 1 hour.
3) Stir in the salt, vegetables, garlic if used, parsley and peppercorns, then simmer for another 1 hour.
4) Strain the stock in a bowl and allow to cool immediately.
5) Then cover the stock and store in the refrigerator until needed.
6) Skim off any surface fat with a slotted spoon while using the stock.

SERVING
7) Use the Beef Stock as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Interest: 
Holiday, Healthy
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

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