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Veal Stock
Classic Veal Stock
KETO
KOSHER
Active: HRS, 15MINS
Total: 5HRS, MINS
Total: 5HRS, MINS
16 People
0% personalization
Nutrition Facts (Per Serving)
Total Calories (per serving): 7.7, %DV: 0.4
Protein
0.6g
1.2%
Fat
0.4g
0.6%
Carbs
0.4g
0.1%
Fiber
0.1g
0.3%
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CommentsIngredients
- 4.4 Pounds (lbs) Veal Bones
- 7 Ounces (oz) Leek, Cubed
- 7 Ounces (oz) Celery, Cubed
- 14 Ounces (oz) Onion, Cubed
- 3.5 Ounces (oz) Carrot, Cubed
- 0.5 Cups (cu) Tomato Paste
- 2 Large Tomato, Quartered
- 5 Quarts Water
- 10 Whole Peppercorns
- 12 Sprigs Thyme
- 1 Sprig Rosemary
- 0.5 Cups (cu) Parsley
- 2 Whole Dry Bay Leaf
- 2 Cloves Garlic
- 1 Cups (cu) Dry white wine
Directions
- Preheat the oven to 400 ° F
- Place the bones on a baking sheet or in a roasting pan. Brown the bones in the oven on the lower rack for 45 minutes, or until golden brown.
- Add the vegetables, the tomato paste and the tomato quarters. Return to the oven and continue coloring for about 20 minutes. Remove from the oven and transfer to a pot.
- Deglaze the baking sheet or roasting pan with the wine and scrape then pour everything into the pot.
- Cover with cold water. Add Herbs and Garlic. Bring to a boil, simmer uncovered for 4 hours.
- Strain and set aside in refrigerator.
CARROTNo options.
CELERYNo options.
CLOVES GARLICNo options.
DRY BAY LEAFNo options.
DRY WHITE WINENo options.
LEEKNo options.
ONIONNo options.
PARSLEYNo options.
PEPPERCORNSNo options.
SPRIG ROSEMARYNo options.
SPRIGS THYMENo options.
TOMATONo options.
TOMATO PASTENo options.
VEAL BONESNo options.
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