Brown Veal Stock Recipe – a delicious recipe with Water, Carrots, Onions, Celery, Garlic, Bay Leaves. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
-
1
Place Veal Bones in A Shallow Roasting Pan.
-
2
Bake At 450 F. For 45Minutes Or possibly Till Bones Are Well Browned, Turning Occasionally.
-
3
Combine Browned Bones & Water in A 14 Qt Stockpot.
-
4
Cover; Cook Over Medium Low Heat For 1 1/2 Hrs.
-
5
Uncover & Simmer 4 Hrs, Skimming Surface Frequently With Metal Spoon To Remove Scum.
-
6
Add in Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
-
7
Reduce Heat To Low.
-
8
Cook, Uncovered 6 Hrs.
-
9
Remove From Heat & Cold.
-
10
Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl.
-
11
Throw away Bones & Vegetables.
-
12
Cover & RefrigerateStock.
-
13
Skim Solidified Fat From Stock & Throw away.
-
14
(Fat 0.
-
15
Chol.
-
16
O.)
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
