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🍽️ Make veal broth

341 kcal · 30 min · 4 servings

Ingredients

• 2 kg veal bones
• 2 onions
• 2 carrots
• 0.25 celeriac (approx. 200 g)
• 1 parsley root
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 500 ml red wine
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns

Instructions

1. 1. Rinse the bones under cold, running water. Let them drain and pat them dry with kitchen paper.
2. 2. Peel the onions, carrots, celery, and parsley root.
3. 3. Cut the vegetables into evenly sized cubes (approx. 1.5 cm).
4. 4. Heat the oil in a large pot.
5. 5. Brown the bones in the oil over medium heat for 20 to 30 minutes. Stir occasionally.
6. 6. Add the prepared vegetables to the pot.
7. 7. Continue to roast the vegetables along with the bones until they also take on color.
8. 8. Stir in the tomato paste and roast it briefly.
9. 9. Deglaze with half of the red wine.
10. 10. Let the liquid reduce while stirring.
11. 11. Deglaze with the remaining wine.
12. 12. Let this amount reduce as well.
13. 13. Add approx. 3 liters of water.
14. 14. Bring the broth to a slow boil.
15. 15. Reduce the heat and let the broth simmer quietly for 3 to 4 hours.
16. 16. Skim off the rising foam in between.
17. 17. Also skim off the rising fat (best with a small ladle).
18. 18. Stir the broth gently from time to time.
19. 19. Add the bay leaf, juniper, and peppercorns in the last 30 minutes.
20. 20. Strain the finished broth through a fine sieve.
21. 21. Skim off any remaining fat from the surface.

Nutrition per serving

• kcal: 341
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 20 g