Fact Sheet Veal Broth / Veal Stock

Meaty pieces of leg, neck and ribs should be added to the clear soup, as well as a piece of knuckle of pork, because it provides an extraordinary amount of gelatin.

Veal broth must be cooked at a low temperature so that it absorbs all the flavors of the ingredients.

The meat and bones are put on with cold water and gradually brought to a boil, which can take up to an hour.

As the heat rises, the leaked meat protein coagulates and settles as foam on the surface.

In order to preserve a pure clear soup, it is necessary to skim off the foam again and also to remove in detail all the fat that rises to the surface during stewing. During cooking, the amount of liquid decreases. To make the effort really worthwhile, it is best to take the largest pot you have and prepare more clear soup than is required.

The clear soup you don’t need on the spot can be stored in the refrigerator for several weeks and in the freezer for several months under certain conditions.

The main sections:

1. skimming: put the bones and meat in the pot, fill it up with cold water 4cm above and let it bubble up leisurely. Using a large wooden spoon, accurately skim the gray foam from the surface.

2. keep below the boiling point. When the clear soup bubbles boil, the released egg white remains in the strongly agitated liquid and can not properly

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