Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on May 26, 2015 in Highlighted Features, Liquids & Solids | 1 comment

BONE BROTH

BONE BROTH

 

Bone Broth.

For those who know me, the topic of bone broth is one that has been the catalyst for many a brain melting conversation. Why must we call it that? More importantly, why can't we just drink stock ? What's the difference? Well, once and for all I am going to shed some light on this nutrient-filled liquid trend.

First we must understand the main fundamental differences between stock and broth to prevent you from being a poser.

STOCK: Consisting of aromatics, bones, meat , connective tissue, joints etc, which release collagen into the liquid giving a thick, rich full mouth feel after being strained. I don't think you ready fo this jelly.

BROTH: Usually a liquid in which meat or fish is cooked and remain in, along with aromatics and vegetables. Without bones, however, a broth will not have any substantial body or as great a nutritional value….  Yeah I said it.

Now that we have that sorted, here is my simple stock/bone broth/what ever you want to call it recipe, I used beef bones for this application but the same process works fine with any other bones. I made it just the other day; it literally took me less than 5 min to prep, and cost virtually nothing.

IMG_3448

3 lbs pasture raised, grass-fed beef bones

Basic Mirepoix : 1 onion, 2 carrots, 2 celery, no need to peel,  wash and rough chop

1 Tablespoon of black peppercorns

2 cloves of fresh garlic, lightly smashed

a few sprigs of fresh herbs, whatever you have, thyme, flat leaf parsley etc

Enough cold water to cover.

Put everything in the biggest heavy bottomed pot you have so it all fits nicely, cover with water and bring to a simmer over med-high heat. Skim off the film that comes to the top just before it begins to boil, turn down the heat to the lowest setting, cover and walk away. Trust me, all will be well.

The amount of time you let the stock simmer is up to you, the longer you go, the more flavour and body your stock will retain, and of course more nutrients will be rendered out of the bones, which is what you really want right? I like at least 24 hours. Once finished, pour your stock through a fine mesh strainer to filter out any particulates and let cool. A layer of fat will most likely form around the top of the liquid, simply lift off in big pieces using a spoon or knife and your stock is ready to drink, cook with, or pour all over yourself…. Do you.

Regards,

The Honest Butcher.

 

 

 


1 Comment

  1. Hi d! Great post. A trick I learned recently is to line the pot with cheesecloth so you can then just lift everything out and drain. I also now save all my carrot onion and celery bits I used to discard, ends and skin, throw it in the freezer until I have enough for bone broth and use that. Basically free :)