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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.