Veal stock

Prep: 10 mins Cook: 1 hr

Easy

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

  • For up to 1 month

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • about 2 kg veal bones, roughly chopped (get your butcher to do this)
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 sticks celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 bay leaf
  • 2 big sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small bunch parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp peppercorn

Method

  1. 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.

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Comments, questions and tips

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Comments (2)

lizleicester's picture
5

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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