Bone broth made from bones

Name: Bone broth made from bones
Total time: 3 h 15 min
Yield: 6
Ingredients: 1 kg Meat bones; 1 Carrot; 1 Onion; 0.5 Parsley root; 2 Allspice; to taste Salt; 2 Bay leaf; 1.5 L Water

A flavorful and rich broth for soups and gravies. Cooking broth is not at all difficult, following certain rules. In this recipe I will tell you how to make pork bone broth. For broths, it is best to use tall, narrow pans, this will reduce the evaporation surface. But, unfortunately, I haven’t acquired one yet, so I’ll cook the broth in a soup pot. In the future, I will use this broth to make soup, so I will cook the so-called white broth. If you want to make brown broth, you must first bake the bones in the oven or fry them in a frying pan; you can use smoked bones.

69

68328

Naomi Jones

Author of the recipe

Calories

186Kcal

Protein

27gram

Fat

9gram

Carbs

4gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

1kg

1

1

0.5

2

to taste

2

1.5L

Step-by-step preparation

Cooking time: 3 hr 15 mins

STEP 1
How to make bone broth? We will need a small set of ingredients - the actual bones, roots and some spices. If you use frozen bones, they must be thawed first - it is best to leave them in the refrigerator overnight and use them the next day.
STEP 2
Wash the bones and meat very thoroughly to remove blood and other impurities and contaminants. You can lightly scrape the bones. Then place the bones in a saucepan and cover with cold water.
STEP 3
Add salt and place on low heat. When the broth begins to simmer slightly, skim off the foam with a slotted spoon and reduce the heat to low. Cover with a lid, leaving a gap for steam to escape. Carefully skim off the foam; the cleaner the broth, the better its quality and longer shelf life.
STEP 4
After a couple of hours, when the broth has already boiled well, add the vegetables. Cut the carrots into large pieces and place them in the broth. If you were making vegetable broth, you would need to chop the vegetables as finely as possible, but this does not apply to meat broths.
STEP 5
Add onion. If you have a large onion, cut it into 4 parts, the medium one into 2, this will be enough. If you are preparing brown broth, then the vegetables can be pre-fried or baked with bones - the taste of the broth will become richer.
STEP 6
Add parsley root. Cover the broth with a lid and leave to cook at a low simmer for another 1 hour. Then add pepper and bay leaf and turn off. Let the broth sit for another 15-20 minutes.
STEP 7
Strain the finished broth through a fine sieve or cheesecloth. It can be used immediately. If you are freezing the broth for storage, first cool it, skim off the congealed fat, and only then freeze it.

Comments on the recipe

Testomania

04.12.2023

4.9

I made bone broth from young beef bones and ribs. I cooked it for a long time. The broth turned out to be strong, but at the same time not greasy, since the meat was not greasy either. It turned out to be an excellent base for soups, sauces, and you can also serve it as a stew. It’s a pity that I didn’t have all the necessary spices at home, I think the broth would have been even tastier!

Maslova Tatyana

04.12.2023

4.9

You made good bone broth. clean and transparent! And considering all the herbs and spices, the aroma is amazing.

olma♫7

04.12.2023

4.8

Beef bone broth is the bomb! The soups made from it are so delicious that you can’t get by with just one serving. And what a aroma, you'll be blown away!!