Basic Veal Stock
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
63
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Canola Oil2 large
Onion (roughly chopped)1 stalk
Celery (roughly chopped)3 cloves
Garlic (crushed)1
Bay Leaf1 sprig
Thyme (fresh)1 tsp
Black PeppercornDirections:
1
In a large heavy-bottomed pot, heat the oil over medium-high heat
2
Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened
3
Add the bones and cover with 12 cups cold water
4
Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically
5
Strain through a fine mesh strainer into a large bowl
6
The stock is ready to use, or chill and freeze for future soups and stews
7
In a large heavy-bottomed pot, heat the oil over medium-high heat
8
Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened
9
Add the bones and cover with 12 cups cold water
10
Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically
11
Strain through a fine mesh strainer into a large bowl
12
The stock is ready to use, or chill and freeze for future soups and stews