Recently I noticed many articles about Beef Bone Broth, for heart health. It was quite interesting. This bone broth recipe is what I would use as a base for a consume or soups that contained beef.
When I make broths and stocks, I normally make it plain (not flavorless) and add flavorings to have it taste how I want.
Try it how it is or layer flavors to make a bowl of pho, a nice beef consume or down home beef stew.
E ai ka kou (let's eat)
Ingredients
4 lbs Beef Bones (preferable knuckles cut in half)
12 oz Carrots- chopped into large pieces
12 oz Onions- chopped into large pieces
1/2 lb Celery- chopped into large pieces
4 oz Ginger- chopped into large pieces
2 oz Tumeric, fresh chopped into large pieces (optional)
1 oz Garlic Bulb, cut in half
6 ea Bay Leaves
12 ea Black Peppercorns, whole
4 sprigs Thyme
1 Tbsp White Vinegar
Procedures
Preheat your oven to 400 degrees.
Rinse the bones under cold water. Pat dry.
Lightly coat the bones with a neutral flavored oil. Put in the oven. Roast for about 25 minutes. Toss and put back into the oven.
Lightly coat the onions, carrots, ginger and garlic with oil. Roast in the oven with the bones for the last 25 minutes.
Roast longer for a deeper color. Do not burn the bones or garlic. That would alter the flavor of the end product (can make it bitter). If there is fond, things stuck to the bottom of the pan, add some water and scrape it off and add to the stock pot.
In a stock pot, add in the bones, roasted vegetables and everything else. Add enough water to cover the ingredients by 2 inches.
Bring it to a boil. Right before it boils, it will start to froth a little. Skim the froth and excess fat.
Return it to a simmer, bubbles slowly rising to the top.
In the restaurant I would let it simmer for at least 24 hours up to 48 hours. I wouldn't suggest for anything less than 12 hours.
Keep skimming and adding water when needed.
At the point you want to take it off, strain it through a coarse sieve, then a finer one. You can reboil the bones to make the liquid to make your next broth. Your next broth will be a little more tasty when using this liquid instead of water.
Cool the broth down as quickly as possible. Fill your sink with ice water and stir your broth often. When cooled put into the refrigerator.
Completely cool down the broth. The fat will rise to the top and set. Take the fat off before you use it.
Now that we are have to stay at home and not leave, this gives you time to try this. There's no excuses. When you do make this, post a picture and use #cookingwithclay. I would love to see the picture.