2×1 on Veal broth (light and dark)

To the point
The recipe

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

Recipe by Bernie Torras
0.0 from 0 votes
Course: BaseCuisine: SpanishDifficulty: Easy
Rations

12

servings
Preparation time

20

minutes
Cooking time

6

hours 
Calories

103

kcal
Total time

6

hours 

20

minutes

Immerse 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.

Modo cocción

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

Información nutricional (por ración)*

  • Serving Size: 221g
  • Calories: 103kcal
  • Carbohydrates: 5.9g
  • Protein: 11.3g
  • Fat: 3.5g
  • Saturated Fat: 1.4g
  • Trans Fat: 0.1g
  • Cholesterol: 30mg
  • Sodium: 82mg
  • Potassium: 370mg
  • Fiber: 1.7g
  • Sugar: 2.6g
  • 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

Recipe by Bernie Torras
0.0 from 0 votes
Course: BaseCuisine: SpanishDifficulty: Easy
Rations

12

servings
Preparation time

30

minutes
Cooking time

6

hours 
Calories

126

kcal
Total time

6

hours 

30

minutes
Modo cocción

Mantén 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

Información nutricional (por ración)*

  • Serving Size: 390g
  • Calories: 126kcal
  • Carbohydrates: 4.1g
  • Protein: 12.5g
  • Fat: 6.3g
  • Saturated Fat: 2.3g
  • Trans Fat: 0.0g
  • Cholesterol: 40mg
  • Sodium: 110mg
  • Potassium: 424mg
  • Fiber: 1.1g
  • Sugar: 1.9g
  • Vitamin A: 1548IU
  • Vitamin C: 3.6mg
  • Calcium: 37mg
  • Iron: 1.5mg
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Key points of the recipe

Pairing with wine

This recipe itself does not pair directly with wines. However, the pairing will depend on the specific dish in which this recipe and its main ingredients are used. It is important to consider the context and the predominant flavors of the dish before suggesting a suitable combination with a wine.

Beer pairing

This recipe itself does not pair directly with beers. However, the pairing will depend on the specific dish in which this recipe and its main ingredients are used. It is important to consider the context and the predominant flavors of the dish before suggesting a suitable combination with beer.
Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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