kalbsbrühe
Kalbsbrühe, also known as veal stock, is a foundational element in many cuisines, particularly in European cooking. It is made by simmering veal bones, often with a mirepoix of vegetables such as carrots, celery, and onions, along with herbs like parsley and thyme, and peppercorns. The slow cooking process extracts collagen from the bones, which contributes to the rich flavor and gelatinous texture of the finished product.
The preparation of kalbsbrühe typically involves browning the veal bones first to develop a deeper, more complex
Kalbsbrühe is prized for its delicate yet savory flavor profile, which is less robust than beef stock