Light Veal Stock
By
Alain Ducasse
Chef
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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
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