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🍽️ Make veal stock

179 kcal · 30 min · 4 servings

Ingredients

• 700 g marbled veal
• 2 veal bones
• 1.5 l water
• 3 small carrots
• 1 piece celery
• 5 peppercorns
• 1 small leek stalk
• 2 bay leaves
• 3 cloves
• 1 sprig parsley
• 1 onion
• salt
• pepper

Instructions

1. 1. Place the meat and marrow bones in a tall pot.
2. 2. Cover them with cold water.
3. 3. Slowly bring the liquid to a boil.
4. 4. Skim off the rising foam repeatedly.
5. 5. Pour in a cup of cold water.
6. 6. Skim off the foam that rises again.
7. 7. Wash, trim, and peel the carrots.
8. 8. Cut the carrots into large chunks.
9. 9. Add the carrots and peppercorns to the broth.
10. 10. Halve the leek stalk lengthwise.
11. 11. Wash the leek halves.
12. 12. Tie the leek together with the bay leaves, parsley, and peeled celery piece.
13. 13. Peel the onion.
14. 14. Stab the onion with the cloves.
15. 15. Add the bundled vegetables and the onion to the broth.
16. 16. Salt the broth.
17. 17. Simmer the stock with the lid on for about 2 to 2.5 hours.
18. 18. Remove the meat from the broth.
19. 19. Reserve the meat for use as a soup garnish later.
20. 20. Line a sieve with a kitchen cloth or muslin.
21. 21. Strain the broth through the cloth.
22. 22. Season the broth to taste if needed.
23. 23. Let the broth cool down.
24. 24. Skim off the rising fat.

Nutrition per serving

• kcal: 179
• Protein: 24 g · Fett/Fat: 6 g · Carbs: 6 g