Veal Bone Broth with Mushroom Ravioli, mushrooms and carrots.
The big thing now is bone broth.
My Mom was making this sixty years ago.
So I made a veal bone broth that is so easy and so delicious.
Three to four pounds of veal bones that have a good amount of meat on them.
Six tablespoons oil
One chopped onion
Six sliced carrots
Eight cups of water
Three teaspoons low sodium dry beef broth, you may need more to taste.
One cup good red wine
Three packages sliced mushrooms
Three cloves chopped garlic
One chopped onion.
Three tablespoons butter
Salt and pepper
Salt and pepper the bones.
Put the oil in a stock pot and add the veal bones and onion.
Let them brown on medium heat.
Take out of the pan and deglaze the pan with the wine.
Scrape the bottom of the pan to get all the brown pieces.
Put the bones back in the pot.
Add the water and bring to a boil.
Turn down to low and let everything cook for two to three hours.
Taste now to see if you need more seasoning.
I strain the broth now into a bowl and pick all the meat off the bones
Keep the meat and discard the bones.
Now chill the broth till the fat has come to the top and you can scrape the fat off and throw it out.
You now have this delicious chilled jello like liquid.
Put the butter in a pan and soften the garlic and onion
Add the carrots and mushrooms and cook till soft
Season with salt and pepper.
Add the meat and all the broth
Bring to a boil
Make sure the carrots are cooked and simmer
Cook the ravioli al dente and gently place in the veal broth
Serve with fresh Parmesan cheese and crusty bread.
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