December 4, 2017
Bone broth
I always make bone broth over the weekend and always in larger quantities so there is enough stock for the fridge or freezer. I have a large pot for this purpose (it holds 9 litres), so my recipe is for that quantity (about 5 litres of soup), but of course you can reduce or adapt the quantities to suit you. The essential ingredient is, of course, the bones, the best ones are the round ones, which also contain bone marrow and a piece of meat for the soup (flank, shoulder, ribs, etc.).
INGREDIENTS
INGREDIENTS (for a 9 l pot):
- 3 kg beef and bones (at least 1 kg of bones)
Soup vegetables:
- a couple of large carrots
- 1 small parsley root
- celery (not too large, can be just celery leaves)
- 2 large peeled onions
- tomatoes (optional)
- bunch of parsley
Seasoning:
- pepper grains
- nutmeg
- safflower
- salt
- bay leaf
- red pepper (optional)
- garlic (optional)
- apple cider vinegar (approx. 1 dcl)
5 litres of water (or enough to keep everything covered with water)
METHOD
Put everything in a pot, cover with cold water and leave on the stove to boil. As soon as the soup comes to the boil, reduce the heat to the minimum and leave the soup on the stove for at least 12 hours. You can take the meat out about halfway through the cooking time, or leave it in until the end. I usually cook the bone broth from morning until late evening, using the beef from the broth for lunch in between. After a minimum of 12 hours (of course you can leave the soup to simmer for longer, some people advocate cooking for longer, even more than 24 hours), strain the soup and leave it to cool. Don’t be alarmed, as the soup will become completely gelatinous when cooled. This is a good sign that you have cooked a real bone broth. When you reheat it, it will become normal liquid. Beef bone broth can be stored in the fridge (for a couple of days) or put in containers and frozen.
Enjoy!
MY TIPS
- Beef bone broth is also an excellent source of collagen and electrolytes.
- Strain the cooked broth, cool it down, and store it in the fridge or freezer.
- Don’t be alarmed if the cooled broth gels (or develops a thick, jelly-like consistency). This is completely normal and indicates that the broth contains a lot of collagen. When reheating, the broth will liquefy again.
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