The following is a tasty recipe for making veal stock:
Ingredients
- 2 kg veal bones
- 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.
Product photography is representative only. Weights and portions will be as stated.
