Veal Joint Broth

This traditional veal joint broth is a slow-simmered, mineral-rich preparation designed to support digestion, joint health, and overall vitality. Made with nourishing vegetable peelings and greens, the broth gently extracts beneficial compounds into a warming, restorative liquid meant to be enjoyed hot or warm.

Veal Joint Broth

This traditional veal joint broth is a slow-simmered, mineral-rich preparation designed to support digestion, joint health, and overall vitality. Made with nourishing vegetable peelings and greens, the broth gently extracts beneficial compounds into a warming, restorative liquid meant to be enjoyed hot or warm.

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Ingredients

  

• 1 clean fresh, uncut veal joint
• Cold water enough to cover the joint halfway in the pot
• 1 small stalk of celery
• 1 –1½ cups apple peelings about ½-inch thick
• 2 cups potato peelings about ½-inch thick
• ½ cup chopped parsley
• 2 beets grated
• 1 large parsnip
• 1 onion
• ½ cup okra use canned if fresh is unavailable, or substitute 1 teaspoon powdered okra

Instructions

 

• Wash the veal joint thoroughly in cold water.
• Place the veal joint into a large cooking pot and cover it halfway with water.
• Add all vegetables and greens to the pot, finely cut or prepared as listed.
• Simmer gently for 4 to 5 hours.
• Strain off the liquid and discard all solid ingredients.
• You should have approximately 1½ quarts of broth.
• Drink hot or warm. Store refrigerated.