How to Make Broth, C.A. Wright
From elgourmand 8 years ago
- 1 hr + 12 hrs to make
- Serves lots
Clifford strikes again. No big deal but these recipes make truly exceptional broth and its great stuff to have on hand. If you put this in the right kind of canning jars (say 1 qt. or ltr.) & can it, it will keep for months in the pantry. Read more See Pressure Cooker Canning You can buy beef & veggie broth (stock) here. I bought some beef a while back, when time was short and I was out. Honestly? Not a patch on this DIY broth. Not even close. My old Crock Pot is a 5 quart job so I make up about 4 quarts of these at a time. I put one qt. in the fridge, or freezer, and can three. My pressure cooker is not large so 3 quarts, or liters, is about right. Try this, or any decent stockrecipe, just once and you will never do store bought again. Between you and me, I leave out the tomatoes. They tend to take over the flavor. Clifford says “In times of famine Mediterranean peoples would eat their "water soup," simmered over an open fire with a few stones to give it "flavor." In better times vegetables would go in the pot of water to make a broth, flavored with some meatless bones. Eventually, a good broth evolved as the basis for soups and sauces. This Italian version is a broth that can be frozen for future use. For veal broth, replace the beef with veal; for lamb broth, replace with lamb; for chicken broth replace beef with chicken bones and for vegetable broth, omit the meat and add a bunch of spinach and one more leek, cut up. For the French method, see the variation below”. See less
Ingredients
- 4 pounds cracked beef marrow, shin, and/or shank bones, with a little meat on them shopping list
- 1 large onion, cut into eighths shopping list
- 4 ripe plum tomatoes, cut in half (optional) shopping list
- 1 carrot, cut up shopping list
- 2 celery stalks, cut. shopping list
- 1 leak, split & cut up. shopping list
- 10 black peppercorns shopping list
- 1 Bouquet garni, tied together in cheesecloth, or in a tea ball. consisting of 3 sprigs fresh parsley, 1 sprig fresh thyme, 2 fresh sage leaves, and 1 bay leaf shopping list
- 4 quarts water shopping list
How to make it
- 1. Put all the ingredients, except the salt and pepper, in a stock pot, bring to a boil, then reduce to a simmer See Photo. Skim the surface of foam until no more appears. Partially cover and simmer on a very low heat for no less than 6 hours. A Crock Pot at 8 -12 hours does very well for this. Add a cup of water, if needed, about half way through.
- 2. Remove from heat.
- 3. Pour the broth through a cone-shaped strainer and discard all the bones, meat, vegetables, and bouquet garni See Photo. Now pour the broth through the strainer lined with cheesecloth See Photo. Season with salt and pepper.
- 4. To de-fat the broth, let it rest in a refrigerator until the fat congeals on the top and can be lifted off. The broth can be frozen for up to 6 months. See notes on canning.
- Variation: To turn this broth into a fond brun de veau, replace the beef with veal and start by browning the meat in hot clarified butter in a large skillet until they are golden brown, turning with tongs. Remove to the stock pot. Add the onion and 2 peeled carrots cut into rounds to the skillet; when the onions have yellowed, remove to the stock pot and continue with the recipe. Alternatively, place the meat bones in a roasting pan and roast at 425 degrees F until well browned before using. See Photo
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