Leticia Moreinos Schwartz

Veal Stock

Caldo de Vitela

Preparation info
    • Difficulty

      Easy

Appears in
The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook
The Brazilian Kitchen

By Leticia Moreinos Schwartz

Published 2012

  • About

Ingredients

  • 2.7 kg (6 lb) veal bones
  • 3 carrots, peeled and cut into chunks

Method

  1. Preheat the oven to 230°C/450°F/Gas Mark 8. Place the veal bones in a large roasting tin, but do not overcrowd them. Roast until medium brown on one side, about