Boiled Veal Broth Recipe
This Boiled Veal Broth is a hearty and delicious dish from Balkan cuisine that is easy to make in a pressure cooker and has fantastic earthy aromas. Treat yourself to a bowl of goodness!
Equipment
- 1 stockpot
- 1 pressure cooker or slow cooker
Ingredients
- 500 g beef shank on the bone
- 1 medium onion cubed
- 1-2 carrots cubed
- 2-3 garlic cloves cubed
- 1 celery root cubed
- 1 tomato diced
- 1 horsradish root cubed
- 1.5 litre water or sodium free vegetable stock
- 1/2 cup clear grape brandy not essential
- 1 tablespoon olive oil
- kosher salt and pepper for seasoning
Instructions
- Take the beef shank out of the fridge for at least 30 minutes before cooking it to get to room temperature. Transfer the meat on the bone to the stockpot and pour cold water. Bring the water to the boil and let the meat simmer for 30 minutes. Remove the broth scum regularly. Remove the stockpot from the heat and let the stock cool a bit, then filter the beef stock through a muslin cloth.
- Meanwhile, clean and cut all vegetables into medium-sized chunks. Transfer the vegetables to your pressure or slow cooker.
- Cut the meat into medium-sized cubes. Transfer the cubed meat and the bone to the pressure/slow cooker. Pour the stock on top, and add 1 teaspoon of salt, 1 tablespoon of vinegar and 1 tablespoon of olive oil.
- Cook the broth in the pressure cooker for 35-40 minutes or in a slow cooker for 7-8 hours.
- Serve the broth hot, garnished with fresh parsley and cracked black pepper. Dress your bowl of broth with garlic-infused vinegar or a squeeze of lemon juice.
Notes
Nutrition Facts
Serving 225 g: Calories: 197 kcal | Carbs: 23g | Fat: 4g | Protein: 17g | Colesterol 57 mg