How To Make Veal Stock
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 4 pounds veal bones
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 10 black peppercorns
- 1 sprig fresh thyme
- 8 cups water
Instructions
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Preheat the oven to 400°F (200°C). Place the veal bones on a roasting pan and roast for 45 minutes, until browned.
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In a large stockpot, add the carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme. Add the roasted veal bones on top.
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Pour water over the bones and vegetables, covering them completely.
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Bring the stockpot to a boil, then reduce the heat to low. Simmer uncovered for 8 hours, skimming off any impurities that rise to the surface.
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After 8 hours, strain the stock through a fine mesh sieve, discarding the solids.
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Let the stock cool, then refrigerate overnight. Remove any fat that solidifies on top.
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The veal stock is now ready to use in your favorite recipes.
Nutrition
- No nutrition information available. : 0
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