Basic Veal Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 cups
- 1 bay leaf
- 1 tablespoon canola oil
- 1 sprig fresh thyme
- 1 teaspoon black peppercorns
- 2 carrots, roughly chopped
- 2 large onions, roughly chopped
- 1 stalk celery, roughly chopped
- 3 cloves garlic, crushed
- 3 pounds veal bones such as shanks, halved
- Carbohydrate 1 g(0%)
- Cholesterol 9 mg(3%)
- Fat 2 g(3%)
- Fiber 0 g(1%)
- Protein 3 g(6%)
- Saturated Fat 1 g(4%)
- Sodium 42 mg(2%)
- Calories 38
Preparation 1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews. Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.
Preparation 1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews. Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.
