Beef (Bone) Broth

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I have seen several sources which cite the origin of our present term restaurant as having been a health food eatery.  In the late 18th Century, Mathurin Roze de Chantoiseau established a  “restaurateur” or “restorer” in Paris  where a special bouillon or broth was Its main product was a special type of bouillon called a “restorant.”  Such wholesome broths have long been served to the ill, (think of “Jewish Penicillin” or chicken soup).”

As my wife is seeking to deal with the problems with her liver, we are leaning to the keto and the wholesome to strengthen her.  This has led me to going back to the restorant basics.  To do this we acquired some very good, grass fed organic beef bones, and I set out to to make the mega broth.

Ingredients:

  • Beef Bones 1 to 2 kilos
  • Water 2-3 litres
  • Cider Vinegar 1/2 cup (120 ml) [we used organic]
  • Salt 1 tsp
  • Ground Black Pepper 1/2 tsp
  • Onion 1 large
  • Celery 2 stocks [we used organic]
  • Carrots 2 large [we used organic]

Method:

Rinse the bones and place in the bottom of a large stew pot. Add the vinegar and just enough water to cover the bones. Cover and let the bones soak in the liquid for about 30 minutes. Peel the carrots and onion. Cut the onion in half, and cut the carrots into four large pieces and halve the celery stocks.  Place the pot onto high heat and bring to a boil.  When at a good boil, add the veg and continue to boil covered for about 10 minutes. Now add enough water to allow for boiling without overflowing the pan.  Bring back to a high boil and then reduce to a low bubbling boil, skimming off any initial grey-white foam. Cover and allow to boil for about one hour. Move the covered pot to a back burner and bring heat to a constant simmer for 36 to 48 hours. Check about every 12 hours and top off the liquid if necessary (though I only needed to add about 200 ml of water over 2 days).  Place a colander over a very large bowl and strain the liquid through the colander. Discard all of the bone and veg. Add the salt and pepper to the broth and allow to cool to just above room temperature, then decant into 1 to 1.5 litre storage containers.   On the batch pictured, it produced 2.5 litres of finished broth. Cover and chill.  A layer of solid lard/dripping may form on the surface of the gelatin like cooled broth.  This can be skimmed or cut off and used for frying (or discard of course).  I froze the 1 litre container of broth for future use, and we worked our way through the larger container as a daily supplement, needing only a couple of minutes each day to warm it to a hot bouillon soup/drink.

Padre

 

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