Caldo de huesos de ternera

Ingredientes

• 400 g beef bones (knuckle, marrow, or neck bones)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Preparación

1. 1

   Place beef bones in a large pot, cover with cold water, and bring to a boil for 5 minutes to blanch. Drain and rinse bones thoroughly.

2. 2

   Return bones to the pot, cover with 1.5 litres of fresh cold water, and add a splash of apple cider vinegar to help draw minerals from the bones.

3. 3

   Bring to a gentle boil, then reduce heat to the lowest simmer and cook partially covered for 2–3 hours.

4. 4

   Skim foam and impurities from the surface during the first 30 minutes.

5. 5

   Strain through a fine mesh sieve, cool, and refrigerate. Once chilled, remove any solidified fat layer from the top before serving.