CookEat Recipe
Veal Broth aux Racines
Light veal broth with small diced roots, veal, ham and rice.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure two and a half quarts of the actual strained broth for this broth and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Cut the one medium red carrot, one white turnip, two leeks, two white inner celery branches, one medium white onion, two ounces lean raw veal from the leg and one ounce lean raw ham into small dice. Melt butter and measure one and a half teaspoons of it into a saucepan. Add these diced ingredients, stir well with a wooden spoon for one minute, then brown gently for ten minutes.
Step 5
Add the measured two and a half quarts hot white veal broth, one teaspoon salt and two saltspoons pepper. Bring to a boil and skim off surface fat. Cover and simmer for twenty-five minutes as a guide, ensuring the raw veal and ham are fully cooked, with their centres at 70°C for two minutes.
Step 6
Add two tablespoons dry raw Italian white rice and one teaspoon Worcestershire sauce. Cover again and cook slowly for thirty minutes as a guide, continuing until the rice, meat and diced roots are fully tender. Skim off surface fat, pour into a hot soup tureen and serve promptly.
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