Bone Broth
The foundation of French culinary arts. An ancient preparation practiced all over the world. Highly praised for its collagen-content and its gut-healing properties. In addition, bone broth makes soups, sauces and stews taste so much better, richer and fuller.
Equipment
- Extra-large soup pot
Ingredients
- 6 kg beef or veal bones knuckles, some marrow bones
- 13 l water
- 2 tbsp black pepper corns
- 8 bay leaves
Instructions
- Add the bones to an extra-large soup pot.
- Cover with cold water, bring to a boil. Turn down heat as soon as the water boils.
- Skim off any foam that appears on the surface.
- Add black pepper and bay leaves. Simmer lid on (loosely) for up to 16 hours or until all the meat and connective tissue has completely detached from the bones.
- If you would like to season your broth with veggies and spices, the last hour of the cooking process is the moment to do so. You can use vegetables and veggie scraps such as carrots, celeriac, celery, onions, garlic, mushrooms, ginger and spices like thyme, rosemary and sage.
- Strain the broth through a sieve into freezer-safe containers. Be careful not to pour the sandy residue on the bottom of the pot through the sieve.
- Freeze for up to 6 months or store in the fridge for up to a week. Use for soups, stews sauces and gravies.
Notes
I like to keep 3 l of broth for a wine reduction as a base for delicious sauces. Take 2 parts (3 l) of broth and 1 part (1.5 l) wine, add some herbs (bay leaves, sage, rosemary, thyme, parsley), some veggies (carrots, onions, garlic, celery) and simmer until reduced to half. Pour the liquid in freezer safe smaller size jars or containers.