Veal Broth Recipes

RICH VEAL BROTH

Rich Veal Broth image

Provided by Barbara Kafka

Categories dinner, project, soups and stews, appetizer

Time 1h45m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 large tomato, cored and halved
1 large onion, halved
1 tablespoon vegetable oil, optional
4 cups water
2 pounds veal bones, split and cut into 2-inch pieces
1 medium-size carrot (about 3 ounces), peeled and diced
1 rib celery (about 2 ounces), peeled and diced
1 leek (4 ounces), trimmed, rinsed and diced

Steps:

If desired, preheat conventional oven to 450 degrees. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones. Bake for about 40 minutes, shaking the pan occasionally. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid. Place roasting pan on top of the stove. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat. Remove from heat and pour mixture into the casserole.
Combine all remaining ingredients in the casserole. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
Remove from oven and uncover. Strain broth through a fine sieve. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 0 grams

VEAL BROTH

Veal Broth image

Provided by Craig Claiborne

Categories lunch

Time 6h

Yield 2 cups

Number Of Ingredients 12

Ingredients

4 1/2 pounds veal bones
2 ribs celery, coarsely chopped, about 2 cups
1 carrot, trimmed, scraped and coarsely chopped, about 1 1/2 cups
2 onions, coarsely chopped, about 2 cups
2 sprigs fresh parsley
3 whole cloves
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon sage
12 peppercorns
2 quarts water
Salt to taste, if desired

Steps:

Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 0 grams, TransFat 0 grams

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