Name: Veal Bone Broth
Cook time: 1440 min
Total time: 1440 min
Ingredients: 3 lbs about 1.36 kg veal bones, preferably a mix of marrow bones and knuckles; 12 cups about 2.8 liters water; 2 tablespoons about 30 ml apple cider vinegar; 1 teaspoon about 5 ml salt, or to taste.

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Veal Bone Broth

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Cook Time 1

Total Time 1

Servings

Calories 70 kcal

Ingredients

3 lbs about 1.36 kg veal bones, preferably a mix of marrow bones and knuckles
12 cups about 2.8 liters water
2 tablespoons about 30 ml apple cider vinegar
1 teaspoon about 5 ml salt, or to taste.

Instructions

Roasting the Bones: Preheat your oven to 400°F (about 200°C). Arrange the veal bones on a baking sheet and roast for 30 minutes until golden brown. This enhances the flavor of the broth.
Preparing the Broth: Transfer the roasted bones to a large stockpot. Add water and apple cider vinegar, the latter of which helps to extract nutrients from the bones.
Starting the Simmer: Bring the mixture to a boil, then reduce the heat to a low simmer. Skim off any foam or impurities that surface in the first few hours.
Long Cooking Time: Allow the broth to simmer gently for 24-48 hours. The extended simmering time ensures a thorough extraction of collagen, minerals, and flavors from the veal bones.
Seasoning: Add salt to the broth in the last hour of cooking, adjusting the seasoning to your taste.
Finishing the Broth: Once done, remove from heat. Strain the broth through a fine-mesh sieve, discarding the bones and any solids.
Cooling and Storing: Allow the broth to cool to room temperature before refrigerating or freezing. If a layer of fat solidifies on the top, it can be removed if desired or left to enrich the broth upon reheating.