Veal Stock Recipe
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PrintTotal time: more than 2 hours
Preparation time: 20 minutesCooking time: 7 hours
Difficulty: Easy
Chef's Note
Though it takes a long time to make veal stock, you can take advantage of a day at home to do other things while it simmers. Afterward, place it into containers and freeze it.
Ingredients
Ingredients
- 2 kg (4 1/2 lb.) Veal bones
- 100 g (6 tbsp.) butter
- 5 carrots
- 5 onions
- 5 stalks of celery
- 5 cloves of garlic
- 1 bouquet garni: thyme, bay leaf, parsley, peppercorns
- 150 g (5 oz.) tomato paste
- Salt
- 4 liters (1 gallon) water
Method
- In a stockpot, brown the veal bones in 50 g (3 tbsp.) butter.
- Add the tomato paste and sauté for a few minutes to coat the bones well.
- Add the water; bring to a boil.
- In another pot, sweat the coarsely chopped carrot, onion and celery with the remaining butter over low heat, without letting them brown.
- Skim the liquid in the stockpot; add the vegetables, garlic and bouquet garni.
- Simmer over medium heat for 6 hours.
- Skim occasionally; strain at the end of the cooking time.
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