02-23-2017, 09:36 AM
#1
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While out shopping my Better Half and I spotted packs of cattle bones - leftovers from making deboned steaks, and just the thing for making broth or soup. So naturally we got some, and I have spent most of the day nursing the stockpot.
  • 2.5 kg bones (about five pounds)
  • 4 big carrots
  • 1 onion
  • small handful of peppercorns and a dozen or so bay leaves
  • 4 litres of water (a bit more than a gallon if you live in the US, a bit less than a gallon if you're British)
Set the oven to 180ºC (about 350ºF) and let the bones bake for half an hour. In the mean time, cut the carrots and onion into thumb sized chunks and put in the pot along with the water, peppercorn and bay leaves. Bring to a boil, add the bones, and let simmer until reduced to about half the volume.

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And yes, the layer of fat on the top of the finished broth is pretty hefty.. about 2cm (4/5ths inch) or so Biggrin Broth will be turned into stew this weekend, but could also be frozen for later or used as a healthy nutrient packed meal/drink.

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 02-23-2017, 09:38 AM
#2
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Fantastic, can't beat a good stock. I've never baked my bones before, so I am going to try that next time.

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 02-23-2017, 09:43 AM
#3
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If you're using raw bones, like I did today, it does add to the flavour. If you're using bones from cooked meat, there is no need to bake them.

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 02-23-2017, 09:48 AM
#4
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Nicely done, Hans.  This reminds me I have some mamoth rib-eye bones in the freezer, waiting to become beef stock.  I make my own chicken or turkey stock on a regular basis.  Homemade is far superior to the grocery store varieties!

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 02-23-2017, 09:52 AM
#5
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What is the purpose of baking the bones first?

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 02-23-2017, 09:54 AM
#6
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It adds a bit of flavour if you're using raw bones like I was today.

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 02-23-2017, 09:58 AM
#7
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Looks great!

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 02-23-2017, 01:59 PM
#8
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Great!
Warrior, throw in some wine....

This is great. The only way it could be better is if you hunted for it to begin with!

I want to make clear I am not being sarcastic! I am dead serious! :-!


Sent from my iPhone using Tapatalk

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 02-24-2017, 06:07 AM
#9
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Sounds good Hans! Yup, homemade always beats made in a factory. Many "broths" today are just products of a chemical reaction in a beaker and have no base in what they purport to be on the label. We can use similar techniques at home to enhance the meaty taste. For a home cook it's just cooking and not the sole source of flavor.

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 02-25-2017, 10:09 AM
#10
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Looks great! Any tips for rapid chilling? I usually use a pressure cooker, and also add some fish sauce.

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 02-25-2017, 11:16 AM
#11
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Rapid chilling? I poured it into 1 litre (about 1 quart) tupperwares and put them outside before sticking them in the freezer Smile

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 03-02-2017, 01:29 AM
#12
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(02-25-2017, 11:16 AM)WegianWarrior Wrote: Rapid chilling? I poured it into 1 litre (about 1 quart) tupperwares and put them outside before sticking them in the freezer Smile
Yeah, stock/broth takes a long time to cool down, and anything standing for more than a couple of hours is a potential food hazard. Not to mention that the amount of collagen/gelatin and nutrients in stock makes it a superb Petri dish Smile

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