To make bone broth can I still roast them if I put vinegar?

[Nazgol]

I heard vinegar helps draw out the minerals & collagen. But I also heard they should be roasted first for better flavor & browning. Should I soak first in vinegar then Char in oven?

[purplepoppy]

The vinegar is supposed to pull out the collagen but if your using bones high in it I'm not convinced it helps that much more.

A much easier way is to vacuum pack them and sous vide them at 60°C over night.

[FreyaRed]

Yes. Roasted bones give better taste. Vinegar in broth limits you choices for later use of this broth for sauces and soups because vinegar doesn't fit to many dishes. Slower and longer cooked broth gives best results, temperature over 75C will brake lot of collagen an proteins instead to extract them.

[gorydetails]

Roast the bones in the oven, and throw the vinegar in with the water when you're making your stock.

[Nazgol]

It's supposed to sit on raw bones though for sometime. What u said doesn't count

[gorydetails]

No, that's not true. You put the vinegar in the liquid with the bones so that the vinegar extracts the minerals from the bones into your broth.

[weysally]

I call it stew, I get a nice joint from the butcher, de-bone it myself, and with some nive gravy I make myself I boil it, tdhen add, slip peas that I have soaked over night, then all the other things, after a few taste, I put in some mild curry ,