Veal stock

Veal stock

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Makes about 1 litre

A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.

Nutrition and extra info

Additional info

  • For up to 1 month
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • about 2 kg veal bones, roughly chopped (get your butcher to do this)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 2 bay leaves
  • 2 big sprigs fresh thyme
  • small bunch parsley
  • 1 tsp peppercorn

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Method

Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.

Recipe from Good Food magazine, April 2006

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Comments

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lizleicester's picture
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Probably shouldn't have rated this because I used the recipe to make chicken stock, not veal. However, it's a nice balance of ingredients and could be used in Hindu cooking (see hnpatel321's comment).

hnpatel321's picture

As a hindu I don't eat beef or veal... where recipes call for using veal stock, what would make the best alternative?

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