Veal Broth

Ingredients

• 2 kg veal bones
• 2 onions
• 2 carrots
• 0.25 head of celeriac (ca. 200 g)
• 1 parsley root
• 2 tbsp plant 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 running cold water, drain and pat dry with kitchen paper. Peel and cube the onions, carrots, celeriac and parsley root into uniform pieces (about 1.5 cm).

2. 2.

   Heat oil in a large pot over medium heat. Brown the bones slowly and evenly for 20-30 minutes while stirring occasionally with a spatula or sturdy spoon. Add the vegetables and continue browning until finished. Stir in tomato paste and toast briefly. Deglaze with half of the red wine, stirring to reduce. Repeat with the remaining wine, reduce again, then add about 3 liters of water.

3. 3.

   Bring to a gentle simmer and cook on low heat for 3-4 hours, skimming foam and fat occasionally with a small ladle. Stir gently a few times during cooking.

4. 4.

   Add bay leaf, juniper berries and peppercorns during the last 30 minutes of simmering.

5. 5.

   Strain the broth through a fine sieve using a ladle to remove solids, then skim off any remaining fat.