Bone Broth Base
A few hours of slow cooking will extract soluble extracts from bones and vegetables, which are an excellent base for soups, stews, sauces, and many other dishes.
Details
- Preparation Time: 15 minutes
- Cooking Time: 220 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 8
Ingredients
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1.5 spoons Oil, vegetable oil, canola
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1.2 kg Meat, beef, ribs
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1 piece Onion, raw
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3 pieces Carrot, fresh
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3 pieces Green, raw
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pieces Parsley, fresh
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2 pod Garlic, fresh
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5 pieces Spices, pepper, black
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pieces Salt, table
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pieces Spices, pepper, black
Steps
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Coat the bones with a little oil and spread them out in a baking dish. Place the dish in the oven preheated to 220 degrees Celsius for 30 to 40 minutes. Turn the bones during roasting so they brown evenly on all sides.
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While the bones are roasting, prepare the soup vegetables. Peel the onion and cut it into quarters. Clean the carrots, wash them, and cut them in half lengthwise. Clean the celery, wash it, and cut it into 5 cm long pieces. Peel the garlic.
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Remove the roasted bones from the baking dish and transfer them to a large pot. Add the chopped vegetables, parsley, peppercorns, and garlic. Pour in enough cold water to cover all the ingredients. Place the pot on the stove and slowly bring the contents to a boil. Skim off any foam that forms on the surface. Then simmer the base over moderate heat for 3 hours to extract all the flavors from the bones and vegetables.
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Strain the base and season it. If the flavor is not strong enough, simmer it a bit longer.
Nutrition Information (Per 100g)
- Calories: 253.06 kcal
- Fat: 20.51 g
- Saturated Fat: 8.05 g
- Carbohydrates: 2.3 g
- Sugars: 0.73 g
- Protein: 11.8 g
- Fiber: 0.42 g
Advice
You can use bones left over from roasting to prepare the broth base. If you cool the cooked base, you can remove the fat from the surface (with a spoon or paper towel). Store the base in the refrigerator or freezer (in containers or ice cube bags).