Veal Stock

Name: Veal Stock (Brodo di Vitello)
Cuisine: Italian
Ingredients: 2 kg veal bones, chopped (ask your butcher to do this); 20 black peppercorns; 1 bunch flat-leaf parsley, torn; ½ teaspoon salt flakes; 1 large brown onion, roughly chopped; 3 carrots, roughly chopped; 6 bay leaves; 2 stalks celery, roughly chopped

Brodo di Vitello

Preparation info

Makes about
4 litres

Difficulty
Complex

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

This stock takes a long time to cook, so it’s worth making as big a batch as your stockpot will allow and freezing some for later use.

Ingredients

2 kg veal bones, chopped (ask your butcher to do this)
3 carrots, roughly chopped
1 large brow

Europe
Italy
Stock
Gluten-free
Sardinia

Method

Place bones in a stockpot or large saucepan, cover with water and bring to the boil, then strain and rinse well.

Return veal bones to a clean stockpot or large saucepan and cover with about 6 litres of fresh cold water – the bones should be completely submerged – then bring to the boil.

Reduce heat, skim off any froth that rises to the surface, then add remaining ingredients and