Brown Veal Stock - How to Cook Meat
A good brown veal stock recipe will separate you from the chumps who just melt salty, gross bouillon cubes in tepid water.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at howtocookmeat.com.
Ingredients
- 10 pounds veal bones (about ½ knuckles and ½ marrow bones)
- 5 medium-large onions, peeled and chunked
- 5 carrots, peeled and chunked
- 1½ Tbsp black peppercorns
- 5‒6 sprigs of thyme
- 2 bay leaves (laurel)
- Cool water to cover (6‒8 quarts)
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