← All recipes

🍽️ Rich brown veal stock

9 kcal · 30 min · 4 servings

Ingredients

• 2 kg veal bones
• 300 g large onions (4 large onions)
• 250 g carrots (2 carrots)
• 200 g celeriac (1 piece)
• 1 tbsp oil
• 1 tbsp tomato paste
• 10 black peppercorns
• 2 bay leaves

Instructions

1. 1. Chop the veal bones into manageable pieces.
2. 2. Wash the bones thoroughly.
3. 3. Pat the bones dry with a kitchen towel.
4. 4. Place the bones in a roasting pan.
5. 5. Preheat the oven to 200 degrees (180 degrees for convection or gas setting 3).
6. 6. Roast the bones in the oven for about 30 minutes.
7. 7. Turn the bones occasionally to ensure even browning.
8. 8. Peel the onions.
9. 9. Cut the onions into coarse cubes.
10. 10. Wash the carrots and celery.
11. 11. Trim the ends and peel the carrots and celery.
12. 12. Chop the vegetables roughly.
13. 13. Heat the oil in a large, heavy pan.
14. 14. Roast the vegetables and onions over medium to high heat.
15. 15. Turn the vegetables frequently to prevent burning.
16. 16. Avoid browning the vegetables too darkly to prevent bitterness.
17. 17. Remove the roasting pan with the bones from the oven.
18. 18. Skim off the rendered fat from the bones.
19. 19. Transfer the bones and roasted vegetables into a large pot.
20. 20. Briefly roast the tomato paste in the remaining fat in the roasting pan.
21. 21. Pour 400 milliliters of water into the roasting pan.
22. 22. Bring the liquid to a boil.
23. 23. Stir to loosen the browned bits from the bottom of the pan.
24. 24. Pour the liquid from the roasting pan into a saucepan (or keep it in the pot if large enough).
25. 25. Reduce the liquid by about one-third over high heat.
26. 26. Add the concentrated liquid to the bones and vegetables in the pot.
27. 27. Pour 4 liters of water into the pot.
28. 28. Bring the stock to a boil.
29. 29. Skim off the rising foam several times using a skimmer.
30. 30. Add the peppercorns and bay leaves to the stock.
31. 31. Simmer the stock uncovered over low heat for about 5 hours.
32. 32. Strain the stock through a fine sieve into a second pot.
33. 33. Bring the stock back to a boil.
34. 34. Reduce the stock over high heat to about 1.5 liters.
35. 35. Let the finished stock cool.
36. 36. Store the stock covered with plastic wrap in the refrigerator for up to 3 days.

Nutrition per serving

• kcal: 9
• Protein: 0 g · Fett/Fat: 1 g · Carbs: 0 g