Veal stock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 1 litre
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
Method
- STEP 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.
