John Myers
Homemade Veal Stock
The perfect homemade veal stock recipe with a picture and simple step-by-step instructions.
- 3 kg Veal bones chopped
- 1 lb Remnants of veal from bones and rind
- 1 lb Carrots
- 1 lb Fresh celery
- 4 piece Garlic
- 5 piece Onions
- 200 g Tomato paste
- 3 Bay leaf
- 6 Juniper berries
- 6 Pcs. Cloves
- 10 Peppercorns
- 1 liter Red wine, port wine is even better
- Water
- Get the veal bones and leftover veal from the butcher. Clean and chop the vegetables. Pre heat the oven to 180 degrees celcius. In a large roaster, sear the veal bones and leftover veal with a little olive oil in the oven until the bones are the right color. Stir again and again for 30 minutes.
- Add the vegetables. Let it bake for another 15 minutes. Fry the tomato paste and spices for another 10 minutes. Deglaze with red wine and stir up the roast set. Add water as required and let everything boil for about 4 hours. Now and then lengthen with water and red wine and stir again and again.
- Drain everything. Stir the roast set again. Now boil this brew down in a saucepan until a thick liquid forms almost a little gelled. I took ice cube bags and frozen them. Also in cans or glasses. Will keep in the refrigerator for a few weeks if you pour the stock into glasses while hot and close them immediately.
- You can count on 4-5 hours of preparation time.
Facebook Comments