I offer you two options of veal broth, a milder one and a darker, denser one. Choose the one you are most interested in according to what your dish needs.
Let’s first go for the “suave, suave, suaveito”:
Mild veal broth
12
servings20
minutes6
hours103
kcal6
hours20
minutesImmerse yourself in the delicious and comforting world of homemade beef broth! Let the rich flavors of veal and fresh vegetables slowly meld together as you enjoy our inspiring music playlist. Cook with love and let the music elevate your senses, transforming your kitchen into a space of creativity and relaxation.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
2 kg veal bones or scraps (hip, knee, foot, foot, breast)
350 gr onion
150 gr leek
150 gr carrot
100 gr celery stick
100 gr turnip
100 gr mushroom
50 gr parsnip
2 crushed garlic cloves
1 clove
1 teaspoon white peppercorns
Bay leaves, to taste
Fennel seeds or sprigs, to taste
5 liters water
Pasos
- Preparation of the bones: Place the bones in a large pot and cover with cold water. Bring them to a boil and let them blanch for a few minutes. Drain the bones and rinse them with cold water to remove impurities.
- Cooking the broth: Transfer the cleaned bones to a large stockpot and add 5 liters of cold water. Bring the mixture to a boil over medium-high heat, skimming the surface to remove any impurities that may appear.
- Add the vegetables and aromatics: Add the onion, leek, carrot, celery, turnip, mushrooms, parsnip, crushed garlic, cloves, white peppercorns, bay leaves and fennel. Stir gently to combine all ingredients.
- Simmering: Reduce the heat to low and simmer the broth, keeping the pot half covered. This will allow the flavors to slowly develop and meld, while a minimal amount of liquid evaporates.
- Degreasing and skimming: During cooking, check the broth and remove fat and albumen that may accumulate on the surface. Degrease the broth if necessary, removing excess fat with a spoon or ladle.
- Cooking for 4 to 6 hours: Keep simmering for 4 to 6 hours, adjusting the time according to personal needs and preferences. The broth should reduce slightly and become rich in flavor and texture.
- Filter and store: Once the broth is ready, remove it from the heat and degrease again if necessary. Strain the broth through a fine mesh strainer to remove solids. Label and store the broth in suitable containers.
- Cool and store: Allow the broth to cool to room temperature before transferring it to the refrigerator. To speed up the cooling process, you can place the stock containers in a bath of cold water or ice. Once the broth is cold, store it in the refrigerator or freeze it for future use.
Notas
- This delicious and nutritious beef broth with vegetables is a versatile base that you can use in a variety of dishes, such as soups, stews, sauces, risottos and more. Simply thaw the broth when you need it and use it in your favorite recipes.
Quizás lo necesites
Recipiente 1l para caldosVer precio
Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 221g
- Calories: 103kcal
- Fat: 3.5g
- Saturated Fat: 1.4g
- Trans Fat: 0.1g
- Cholesterol: 30mg
- Sodium: 82mg
- Potassium: 370mg
- Carbohydrates: 5.9g
- Fiber: 1.7g
- Sugar: 2.6g
- Protein: 11.3g
- Vitamin A: 1756IU
- Vitamin C: 7.8mg
- Calcium: 32mg
- Iron: 1.3mg
And now the powerful, the darkest, the hardcore, for the most tasty stews:
Veal dark broth
12
servings30
minutes6
126
kcal6
hours30
minutesMantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1 kg veal bones
1 kg veal skirt with bone, cut in pieces
250 gr veal foot, split
50 ml oil
100 gr onion cut in mirepoix
100 gr carrot cut in mirepoix
50 gr celery cut in emince
40 gr tomato concentrate
2 crushed garlic cloves
Bay leaves
Fresh thyme sprigs
1 c.c. teaspoon black peppercorns
15 gr dried ceps
200 ml red wine
5 liters of water
Pasos
- Heat the oil in a large pan and brown the veal bones and trimmings. Remove and set aside.
- Add the onion, carrot and celery (mirepoix) to the pan and brown well, stirring occasionally until the vegetables are tender and caramelized.
- Add the crushed garlic and celery and sauté until slightly softened.
- Add the tomato concentrate and cook, stirring constantly, until well blended with the vegetables.
- Return the browned bones to the pan and mix well with the vegetables and tomato concentrate.
- Pour the red wine into the pan and let it evaporate, stirring occasionally.
- Add the cold water and bring the mixture to a boil. Once boiling, remove the foam that forms on the surface.
- Add the bay leaves, thyme sprigs, black peppercorns and dried ceps to the pan.
- Reduce heat to low and simmer over low, semi-covered heat. Remove any fat and albumen that accumulates on the surface during cooking.
- Cook the broth for 4 to 6 hours, adjusting the time according to needs and taste preferences.
- When ready, degrease the broth, strain it and label the containers in which it will be stored. Finally, cool the broth before storing it in the refrigerator or freezer.
Notas
- You can freeze portions of the dark veal stock in freezer bags or airtight containers so that you always have a delicious homemade stock on hand for future recipes. Make the most of its versatility!
Quizás lo necesites
- Recipiente 1l para caldosVer precio
- Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 390g
- Calories: 126kcal
- Fat: 6.3g
- Saturated Fat: 2.3g
- Trans Fat: 0.0g
- Cholesterol: 40mg
- Sodium: 110mg
- Potassium: 424mg
- Carbohydrates: 4.1g
- Fiber: 1.1g
- Sugar: 1.9g
- Protein: 12.5g
- Vitamin A: 1548IU
- Vitamin C: 3.6mg
- Calcium: 37mg
- Iron: 1.5mg
