There are different kinds of meat stock. Most are based on veal, which yields a fine, white, versatile stock. Its younger bones garner the most gelatin, a collagen derivative that thickens and enriches the stock. White veal stock can be substituted for chicken stock and is especially good for delicately flavored sauces. Beef can be added for a brown stock. Some cooks use meat in their stock; others use bones only. Meat adds flavor but is not essential. Advertisement – Continue Reading Below Jumlah Time 5 hrs 30 mins Ingredients 5 lb. veal shank bones 1 lb. veal shank meat 2 carrots 2 medium onions 2 stalk celery 1 leek A bouquet garni, consisting of 1 bay leaf, 1/4 teaspoon fennel seeds, 1 teaspoon thyme, 6 parsley sprigs, 6 peppercorns, and 3 whole garlic cloves Directions Step 1Place the bones and meat, if you’re using it in a large stockpot with water to cover well. Bring to a boil and simmer for 5 minutes. Drain and rinse under cold water. This blanching process will allow you to rinse much of the gray scum that the veal releases. It is particularly helpful if you are using veal meat in addition to bones. Step 2Return the bones to the pot, cover again with water, and bring to simmer, skimming often. Add the vegetables and simmer very gently, partially covered, for 4 to 5 hours more to concentrate flavor. Skim off fat and scum every hour or so. Add water if necessary to keep ingredients covered; do not allow stock to boil. Strain the stock through a sieve into a bowl. Step 3When stock has cooled, set uncovered in refrigerator for several hours berayun-ayun fat is hardened; scrape off. Use within two days or freeze. Tips & Techniques Source
Caramembuat: Pertama siapkan dulu beef stock. Cuci semua sayuran kemudian dipotong-potong. Panaskan mentega lalu tumis sayuran sampai layu dan harum. Masukkan beef stock kemudian simmer. Setelah matang, cicipi dan perbaiki rasanya. Sup siap disajikan dengan taburan chopped parsley. Chicken, Veal, or Beef White Stock Recipe Getty Images Nutrition Facts per serving 423 Calories 31g Fat 2g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label × Nutrition Facts Servings 20 Amount per serving Calories 423 % Daily Value* Total Fat 31g 39% Saturated Fat 14g 68% Cholesterol 136mg 45% Sodium 104mg 5% Total Carbohydrate 2g 1% Dietary Fiber 0g 2% Total Sugars 1g Protein 35g Vitamin C 2mg 10% Calcium 27mg 2% Iron 4mg 21% Potassium 377mg 8% *The % Daily Value DV tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In the culinary arts, it's fairly common to refer to a stock as a white stock or a brown stock depending upon what technique is used to make it. It so happens that chicken stock is made using the white stock method and beef stock by the brown stock method. Thus, chicken stock is a white stock and beef stock is a brown stock. But you can make a white stock using veal bones or even beef bones. The difference is that when making a white stock, rather than roasting the bones beforehand, they're blanched instead. Blanching helps get rid of the impurities in the bones that can cloud the stock. With a brown stock, it's the roasting that adds much of the color to the stock. To make this white stock, you'll need a heavy-bottomed stockpot, a mesh strainer, twine, and cheesecloth. 5 to 6 pounds beef, veal, or chicken bones 4 ounces carrots 4 ounces celery ribs 8 ounces onion For the Sachet 1/8 teaspoon dried thyme 3 to 4 fresh parsley sprigs 1/2 bay leaf 1/8 teaspoon whole peppercorns 1 whole clove Rinse the bones in cold water. Transfer the bones to a heavy-bottomed stockpot. Add enough cold water to the pot to completely cover the bones. Estimate a quart of water for each pound of bones. Bring the pot to a boil. Drain and rinse bones. Return the blanched bones to the pot and again cover with fresh, cold water. Bring the pot to a boil, then immediately lower the heat to a simmer. Skim off the scum that rises to the surface. Prepare the sachet, tying the ingredients thyme, parsley, bay leaf, peppercorns, clove inside a piece of cheesecloth with twine, leaving a long tail of twine. Chop the carrots, celery, and onion. Add the chopped carrots, celery, and onion to the pot along with your sachet; tie the sachet string to the stockpot handle for easy retrieval later. Continue to simmer the stock and skim the impurities that rise to the The liquid will evaporate, so make sure there's always enough water to cover the bones. After 4 to 6 hours, remove the pot from the heat. Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary. Tips The best bones to use for making stock are ones with a lot of cartilage, such as the so-called "knuckle" bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body. Don't let the stock boil, but rather keep it at a gentle simmer. Also, don't stir the stock while it simmers. Just let it do its thing. All you need to worry about is skimming the scum off the top, and possibly adding more water if the liquid level drops too low. Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! H9bHI.