Veal Stock
Veal Stock Use veal stock within 4 days fresh, frozen 6 months. Variations: use bones from steaks and roasts that you already prepared meals with For more concentrated flavor after straining the bones and vegetables, return to stove and reduce to the desired flavor
Servings: 16
Calories: 4kcal
Ingredients
- 2 to 5 lbs. Veal Bones roasted
- 2 ea Carrot peeled, cut in chunks (peelings of 6 carrots)
- 2 ea Onion
- 3 ea Celery cut in chunks, (leaves of 1 bunch celery)
- 3 oz. tomato paste rub on veal bones prior to roasting, at 450 degrees, for 1 hour
Instructions
- Place in 2-gallon stock pot
- Cover with 6 quarts of water, bring to boil, reduce to simmer, simmer 3.5 hours
- Skim any impurities, floating on the surface during the simmering process
- Strain remaining liquid from the pot into a 2-quart pot
- Cooldown stock, place pot in the sink with water that reaches halfway up the pot, addice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
- Refrigerate or freeze until ready to use.
Notes
Use veal stock within 4 days fresh, frozen 6 months.
Variations: use bones from steaks and roasts that you already prepared meals with For more concentrated flavor after straining the bones and vegetables, return to stove and reduce to the desired flavor
Nutrition
Serving: 4oz | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg