Light Veal Stock
By
Alain Ducasse
Chef
Premium
Share on facebookShare on TwitterShare on PinterestShare via mail
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
- 6 1/2 pounds veal brisket, on the bone (3 kg)
- 2 yellow onions
- 3 carrots
- 2 ribs celery
- 1 leek, green only
- 10 parsley stems
- 2 1/2 teaspoons coarse gray sea salt (10 g)
- 1 1/4 teaspoons black peppercorns (5 g)
- 1 sprig thyme
- 1 bay leaf
Instructions
Step 1: Aromatics
Peel all of the vegetables. Tie together a first bouquet garni with the parsley stems, thyme, and bay leaf, and a second with the celery and leeks. Enclose the peppercorns in a small muslin pouch.
Step 2: Veal
Trim the veal brisket of any fatty or bloody parts, washing it well under running water. Place in a stock pot, cover with cold water, and bring to a boil over a high heat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
