Veal stock

Name: Veal stock
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 2 kgs about 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; 1 small bunch parsley; 1 teaspoon peppercorn

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Veal stock might be A mixture of veal bones, celery, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a side dish. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Veal Stock, Brown Veal Stock, and White Veal Stock (Fond Blanc De Veau).

Instructions

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.

Ingredients you will need

Stock