in Soup Recipes

Veal stock with white wine

updated

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Ingredients for 4 servings:

  • ¼ celeriac
  • 3 shallots
  • 2 carrots
  • 1 stalk(s) leek
  • 2 garlic cloves
  • 1 piece(s) ginger, approx. 3 cm
  • 1 bunch parsley, the stems
  • 1 ½ kg veal, from the shoulder
  • 1 tsp peppercorns, black
  • 2 carnations
  • 4 grains allspice
  • 1 bay leaf
  • Salt
  • 200 ml white wine, sparkling
  • 1 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

good for stocking up

Dice the vegetables and lightly roast them with the meat in the oil. Deglaze with the wine and pour in water until the meat is covered. Add the spices, bring to a boil, skimming off any excess foam, reduce the heat, and simmer for about 3 hours over low heat. Strain the broth through a strainer into another pot and reduce the heat to low for about 1 hour. Then pour into twist-off jars and reduce the heat to low for 40 minutes at 100°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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