Veal Stock Recipe
Total time: more than 2 hours

Preparation time: 20 minutes
Cooking time: 7 hours

Difficulty: Easy
Chef's Note

The veal stock has to simmer for a long time, but you can take advantage of a day at home to do other things. Make a large batch and then freeze it in a number of small containers so you'll always have some on hand.

- 2 kg (4 1/2 lb.) veal bones
- 100 g (3 1/2 oz.) butter
- 5 carrots
- 5 onions
- 5 stalks of celery
- 5 cloves of garlic
- 1 bouquet garni: thyme, bay leaf, parsley, peppercorns
- 150 g (5 oz.) tomato paste
- Salt
- 4 liters (1 gallon) water
  1. in a large stock pot, brown the veal bones in 50 g (3 tbsp.) butter;
  2. add the tomato paste and sauté for a few minutes until the bones are well coated;
  3. add the water; bring to a boil;
  4. in another pot, sweat the coarsely chopped celery, carrot and onion with the remaining butter over low temperature without browning;
  5. skim the surface of the stock pot; add the vegetables, garlic and bouquet garni;
  6. simmer over medium heat for 6 hours;
  7. skim occasionally; strain at the end of the cooking time.
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