Veal Stock Recipe

Name: Veal Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds veal bones, cut from the leg; 6 celery ribs, chopped; 3 carrots, chopped; 3 medium yellow onions, chopped; 6 garlic cloves, crushed; Handful of mushroom stems (optional); 1 bunch of parsley (leaves and stems); 4 bay leaves; 2 cups dry red wine (such as Cabernet or Burgundy); 1/4 cup tomato paste

Servings: persons

10 pounds veal bones, cut from the leg
6 celery ribs, chopped
3 carrots, chopped
3 medium yellow onions, chopped
6 garlic cloves, crushed
Handful of mushroom stems (optional)
1 bunch of parsley (leaves and stems)
4 bay leaves
2 cups dry red wine (such as Cabernet or Burgundy)
1/4 cup tomato paste

1
Place the bones in a large stockpot and pour in water to cover. Bring slowly to boiling over medium heat, skimming off any grease that rises to the surface. Simmer 20 minutes, then drain in a colander, discarding the liquid, and rinse the bones under cool water. Wash the stockpot and return the bones to it. Add the carrots, celery, onions, garlic, mushrooms if using, parsley, and bay leaves. Whisk together the red wine and tomato paste in a small bowl and then add to the stockpot. Pour in water to cover the bones and vegetables; bring to simmering over medium heat. Lower the heat to low and simmer gently, uncovered, for 24 hours, skimming off any impurities. Check every so often and add more water as necessary to keep the bones and vegetables covered. Pour the stock through a mesh strainer into a large bowl or food storage container; it will keep in the refrigerator for 1 week or in the freezer for up to 3 months. Discard the bones and vegetables.

314

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 pounds veal bones, cut from the leg, 6 celery ribs, chopped, 3 carrots, chopped, 3 medium yellow onions, chopped, and more.

Yes, Veal Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Stock

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