If you have not finished cooking veal stock in the freezer, this is a good replacement.
Put everything in a saucepan and bring to the boil.
Tips and variations
- Roast the veal bones in the oven until deeply golden and caramelized before boiling for a richer darker stock.
- Skim off the foam that rises to the surface during the first 30 minutes for a clear clean stock.
- Strain the stock and let it cool. The fat solidifies on top and can be easily removed once the stock is cold.
🍷 Wine pairing
Chardonnay: Dishes based on veal stock pair beautifully with white wines with good acidity. A Chardonnay or Sauvignon Blanc are excellent choices.
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Ingredients
Method
- Mix all ingredients in a saucepan and bring to a boil
Nutrition
Tried this recipe?
Let us know how it was!FAQ
How long should veal stock cook?
Veal stock should simmer for 4 to 6 hours over low heat. Low and slow cooking extracts maximum gelatin and flavor from the bones.
Can I freeze veal stock?
Yes, it freezes well for up to 3 months. Store in portion-sized containers or in an ice cube tray for easy use in cooking.
What do I do with the bone marrow?
The marrow melts out during cooking and enriches the stock. It can also be scooped out and eaten on toasted bread with flaky salt.