Authentic Veal Bone Broth Recipe – 15-Hour Traditional Indian Stock

Last Updated on 2 months by Neha Deshmukh

Authentic Veal Bone Broth Recipe – 15-Hour Traditional Indian Stock

Okay, let’s be real. Making bone broth isn’t a quick weeknight dinner. But trust me, the depth of flavour and the incredible health benefits of a truly good bone broth are worth every single minute. This veal bone broth recipe is inspired by the traditional stocks my grandmother used to make – a labour of love that filled the whole house with the most comforting aroma. It’s a bit of a project, but I promise, you’ll taste the difference.

Why You’ll Love This Recipe

This isn’t just any bone broth. We’re talking about a 15-hour simmer, unlocking all the goodness from veal bones. It’s incredibly rich, deeply savoury, and packed with collagen. It’s the kind of broth that transforms simple dals into something extraordinary, and feels incredibly restorative when you’re feeling under the weather. Plus, there’s something deeply satisfying about making something so nourishing from scratch.

Ingredients

Here’s what you’ll need to create this liquid gold:

• 7 lbs (approximately 3.2 kg) veal bones
• 1 onion, halved
• Water, to cover

Ingredient Notes

Let’s talk bones! Veal bones are prized in traditional Indian cooking for their delicate flavour and high collagen content. They create a broth that’s lighter and more refined than beef bones, though beef bones can be substituted if veal isn’t available.

Historically, the specific bones used varied by region. Some families favoured marrow bones for richness, while others preferred knuckle bones for their gelatinous texture. Don’t be afraid to ask your butcher for a mix!

And a little secret? Always start with cold water. This helps to slowly extract all the flavour and collagen from the bones, resulting in a richer, more flavorful broth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 375°F (190°C). Spread those veal bones out in a single layer on a baking sheet. Roast them for a full hour, flipping them halfway through. This step is crucial – it develops a beautiful, deep flavour.
2. Once roasted, transfer the bones and the halved onion to a large stockpot. Seriously, make sure it’s big!
3. Now, cover everything completely with cold water. And I mean completely.
4. Bring the water to a boil, then immediately reduce the heat to a gentle simmer. This is where patience comes in. We’re going to let this simmer, uncovered, for 12-15 hours. Yes, you read that right!
5. As it simmers, you’ll notice impurities rising to the surface. Skim these off regularly. It’s not the most glamorous job, but it’s important for a clear, clean-tasting broth.
6. After the long simmer, strain the stock through a fine-mesh sieve to remove all the solids.
7. Return the liquid to a clean pot and simmer for another 2-3 hours, or until it reduces to about 1 quart (approximately 950ml). This concentrates the flavour even further.
8. Finally, let the broth cool completely before portioning it into ice cube trays or airtight containers for freezing.

Expert Tips

Want to take your bone broth game to the next level? Here are a few things I’ve learned over the years:

• Achieving a Clear Broth: Skimming is key! Don’t be shy about removing those impurities. A slotted spoon works wonders.
• Skimming Frequency: I usually skim every 30-60 minutes during the first few hours of simmering, then less frequently as it goes on.
• Recognizing Full Reduction: You’ll know the broth is ready when it coats the back of a spoon and has a rich, almost syrupy consistency.

Variations

This recipe is a fantastic base, but feel free to get creative!

• Low-Heat vs. Traditional Simmer: If you’re worried about the heat, you can simmer on the lowest possible setting. It will take longer, but it’s a good option if you’re not comfortable with a more vigorous simmer.
• Spice Infusions: My friend, Priya, loves adding a few slices of ginger, a couple of cloves of garlic, and a few peppercorns to the pot during the last few hours of simmering. It adds a lovely warmth.
• Pressure Cooker Adaptation: While not traditional, you can adapt this for a pressure cooker. Reduce the simmering time to about 3-4 hours.
• Festival/Wellness Adaptations: During festivals or when feeling unwell, my family adds a pinch of turmeric and a sprig of holy basil (tulsi) during the last hour of simmering, drawing on Ayurvedic principles.

Serving Suggestions

Traditionally, this broth is used in so many ways! It’s a wonderful base for dals (lentil soups), curries, and stews. But honestly? Sometimes I just drink a cup of it straight, like a restorative tonic. It’s incredibly comforting and nourishing.

Storage Instructions

This broth freezes beautifully! I like to portion it into ice cube trays for easy use in smaller recipes, or freeze it in larger containers for soups and stews. It will keep in the freezer for up to 6 months. In the refrigerator, it will last for about 4-5 days.

FAQs

Let’s tackle some common questions:

• Is veal bone broth different from beef or chicken bone broth? Yes! Veal broth is lighter and more delicate in flavour than beef broth, and richer than chicken broth.
• What is the ideal simmering time for maximum collagen extraction? 12-15 hours is ideal for veal bones, but even 8-10 hours will yield a good result.
• Can I use other bones in addition to veal? Absolutely! You can add beef marrow bones or chicken feet for extra collagen.
• How do I know if the broth is properly skimmed? The broth should be clear, not cloudy.
• What are the health benefits of consuming bone broth according to Ayurveda? Ayurveda considers bone broth to be incredibly nourishing for the tissues and joints, promoting strength and vitality. It’s believed to balance Vata dosha.