Recipe Detail Veal Stock

Veal Stock

Veal Stock

Veal bones and stew meat can be hard to find, so make this delicately flavored stock when you can find the ingredients and freeze it



Cook veal stew meat in lightly greased large Dutch oven until browned, 8 to 10 minutes; remove and reserve. Add vegetables and sauté until browned, about 5 minutes. Return veal to Dutch oven; add remaining ingredients, except salt and pepper, and heat to boiling. Reduce heat and simmer, covered, 4 hours, skimming any foam from surface. Strain through double layer of cheesecloth, discarding meat, bones, vegetables, and seasonings; season to taste with salt and pepper. Refrigerate until chilled; remove congealed fat from stock


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