Veal stock
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Difficulty and servings
Makes about 1 litre
Preparation and cooking times
Prep 10 mins
Cook 1 hr
For up to 1 month
- 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.
British Veal
British veal producers rear their calves according to strict guidelines laid down by the RSPCA & are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, clean straw & clean water. Buying veal from UK reared dairy cattle means animals are not exported live to be reared as veal & then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport.
British Veal
British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.
Bones
If you're friendly with your butcher he may give you the bones for free.
Recipe from Good Food magazine, April 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3590/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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 peppercorns
Buy ingredients
Search Good Food
From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
4
ratings
Difficulty and servings
Makes about 1 litre
Preparation and cooking times
Prep 10 mins
Cook 1 hr
For up to 1 month
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 peppercorns
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
18 April 2013
Hitesh commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.