Veal Stock with White Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ celeriac
- 3 shallot (s)
- 2 carrot (s)
- 1 leek
- 2 cloves garlic)
- 1 piece (s) ginger, approx. 3 cm
- 1 bunch parsley, the stalks
- 1 ½ kg veal, off the shoulder
- 1 teaspoon black peppercorns
- 2 carnation (s)
- 4 grains allspice
- 1 bay leaf
- salt
- 200 ml white wine, sparkling
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Dice the vegetables and lightly roast them with the meat in the oil, deglaze with the wine and pour water over them until the meat is covered.
- Add the spices, bring to the boil, skim if necessary, reduce the temperature and let everything simmer for about 3 hours on a low heat.
- Pour the broth through a strainer into another saucepan and boil it down for another hour at a low temperature.
- Then fill the twist-off glasses and boil for 40 minutes at 100 ° C.
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