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Meat Stock

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  Makes about 2 3/4 qt (Serves 11)
A variety of raw meats imparts a subtle depth of flavor and lightness to this versatile stock. The caramelized onion, cheese rind and tomato add to the satisfying richness. Purchased beef stock can replace homemade when you are pressed for time.
1 yellow onion
1 chicken, 3 lb, cut into 8 pieces
1 lb beef shank with bone
1/2 lb veal stew meat, cut into large cubes
1 large carrot, peeled
1 celery stalk
4 qt cold water
2 small pieces rind from Italian parmesan cheese, about 1 oz total weight
1 plum (Roma) tomato
Meat Stock Recipe at
Skewer the whole onion on a fork and hold it over an open flame on the stove top until its skin turns a dark gold. Alternatively, preheat a broiler (grill) and broil (grill) the onion until the edges are lightly browned.

In a deep stockpot, combine the chicken, beef, veal, browned onion, carrot and celery. Add the water and bring to a boil over high heat. Using a large spoon, skim any scum from the surface. Reduce the heat to low, cover partially and simmer for 2 hours.

Add the cheese rind and tomato and simmer, uncovered, for 1 hour longer to blend the flavors; do not overcook and do not allow to boil.

Remove from the heat and strain through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Use immediately, or let cool, cover and refrigerate for up to 5 days or freeze for up to 1 month. Before using the chilled stock, lift off and discard the fat congealed on the surface.

Serving size = 1 cup

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 3/4 qt (Serves 11)
Calories: 224
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 139mg
% Cal. from Fat: 28%
Cholesterol: 117mg
Protein: 36g
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