Veal Stock is a traditional British recipe for a classic stock made from veal bones, onions, carrots, celery, herbs and spices simmered together until reduced and well flavoured. The full recipe is presented here and I hope you enjoy this classic British version of: Veal Stock.
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Ingredients:
2 kg veal bones (about), roughly chopped
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 bay leaves
2 large sprigs of fresh thyme
1 small bunch of parsley
1 tsp black peppercorns
6 allspice berries
3l water
Method:
Combine all the ingredients in a large saucepan or stockpot. Pour over the water then bring slowly to a boil. Reduce to a simmer and cook, uncovered for about 50 minutes or until the liquid has reduced by 2/3 (to about 1l).
Take off the heat and set aside to cool for 10 minutes. Pour through a fine-meshed sieve into a jug then set aside to cool completely. This stock can be used as is for a range of dishes. If, however, you want a strong veal stock return to a pan, bring to a simmer and cook until reduced to about 300ml.
The stock freezes well and will keep for up to 1 month when frozen. It can also be stored for a few days in the refrigerator.
Combine all the ingredients in a large saucepan or stockpot. Pour over the water then bring slowly to a boil. Reduce to a simmer and cook, uncovered for about 50 minutes or until the liquid has reduced by 2/3 (to about 1l).
Take off the heat and set aside to cool for 10 minutes. Pour through a fine-meshed sieve into a jug then set aside to cool completely. This stock can be used as is for a range of dishes. If, however, you want a strong veal stock return to a pan, bring to a simmer and cook until reduced to about 300ml.
The stock freezes well and will keep for up to 1 month when frozen. It can also be stored for a few days in the refrigerator.
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