Bone Broth

Just like beef soup, bone broth must simmer long and slow. However, you will need to take significantly more time for bone broth than for beef soup. Some say it should cook for at least 3 hours, while others believe it’s only the real deal after 12 hours of cooking. It’s best to take the middle path and simmer the broth slowly for 5 to 6 hours.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 345 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1.2 kg Meat, beef, ribs

  • pieces Oil, olive

  • 1 piece Onion, raw

  • 4 pieces Meat, chicken, wings

  • 0.5 piece Kohlrabi, raw

  • 0.5 piece Green, tuber

  • 4 pieces Carrot, fresh

  • 2 piece Carrot, fresh

  • 1 piece Parsley, fresh

  • 3 pods Garlic, fresh

  • 1 piece Leek

  • 1 piece Shallot

  • pieces Parsley, fresh

  • 100 g Broccoli, fresh

  • 100 g Cauliflower, fresh

  • 100 g Spices, pepper, black

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 0.5 teaspoons Thyme, fresh

  • 2 piece Spices, bay (leaves)

  • pieces Salt, table

Steps

  1. Rinse the bones, dry them, and season with salt. Lightly oil a baking dish, then place the bones in it and roast for half an hour at 200 degrees Celsius. Turn them at least once during this time.

  2. Meanwhile, clean, chop, and rinse all the vegetables. Rinse the chicken wings, dry them, and season with salt.

  3. In the pot where you will cook the broth, quickly sear the chicken wings and onion halves over high heat.

  4. Add the vegetables, stir, and quickly sauté everything together. Add the roasted bones, thyme, marjoram, parsley, bay leaf, peppercorns, stir, and pour in 4-4.5 liters of cold water.

  5. Cover the pot. Slowly bring the broth to a boil. Once it boils, reduce the heat to the lowest setting and simmer the broth for at least five hours. It should not boil, as some proteins only dissolve at low temperatures, and this will also keep the broth clearer. Season with salt to taste and add more water during cooking if needed.

  6. Strain the broth after cooking. Serve it plain or add chopped cooked carrots and freshly chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 199.07 kcal
  • Fat: 14.03 g
    • Saturated Fat: 5.49 g
  • Carbohydrates: 6.49 g
    • Sugars: 1 g
  • Protein: 9.78 g
  • Fiber: 1.55 g

Advice

Use vegetables that you like. The base is the vegetables typically added to beef soup (leek, carrot, onion, kohlrabi, celery), and you can add other ingredients according to your taste. Adjust the amount of vegetables you use accordingly.