Hello everyone, how are you? In Paulina Cuisine we love the broth, because it is the basis of many meals and many times it is what gives the dish identity. That is why today we are going to prepare the king of the broths, and yes, we are talking about the bone broth
It is not any soup, nor a simple cooking background. The bone soup is a magical potion of grandmothers , full of flavor and benefits. It is not just water and bones, but of patience, science and a lot of concentrated flavor. So go find a good pot and prepare to learn to make this bone broth recipe .
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On the bone broth
The bone broth is an ancestral preparation that is obtained by boiling bones of cow, chicken, pork or a mix of all, for several hours. This process allows to extract all the nutrients from the bones, including collagen, minerals and jelly , which gives that thick texture and a deep flavor.
But, beyond the palate, the bone broth has a reputation for its health benefits . It is said that it is good for joints, skin, digestion and even for the immune system. So the next time you wonder what is done with the bones of the cow , think of this broth that besides being rich, is healthy. Fantastic, right?
How to distinguish a good bone broth
What distinguishes the bone broth is cooking time and the composition of the ingredients. To be authentic, need:
- Bones with cartilage and marrow (the famous Caracú): The key to achieve that thick and body broth is in the bones rich in collagen . Using knee bones, femur or Garrón ensures a good gelatin extraction , which gives it that appreciated texture.
- Long cooking and low fire : There is no trouble in this bone broth recipe. Cooking over low heat for at least 8 hours (ideally 24) allows all nutrients to be released without the broth evaporate too fast. That is the key.
- Cooking vinegar : A few tablespoons of apple vinegar help break down the bones and better extract collagen. Do not worry, that vinegar will not be left with pleasure.
- Vegetables and spices : carrot, onion, celery and laurel are the classics that enhance the taste without oversight the prominence of the bones. You can also add homemade vegetable broth or even chicken broth , to give more taste intensity.
Uses in the kitchen: What is the bone broth for
- Bases of soups and stews: a good bone broth is the secret for substantial soups and stew with deep flavor. From a locro , a meat stew and to an onion soup . This broth lifts any preparation.
- Cooking rice and pastes: Change the water for bone broth when cooking white rice or a paste, is a guarantee of taste depth for any dish.
- Hot drink in cold days: Many people drink Garrón soup as if it were a coffee or a cooked mate, but with an extra nutrients.
- Background of sauces and reductions: to give a gourmet touch to a sauce or a meat stew , the commercial broth or water is replaced by the bone broth for a more intense flavor
6 Characteristics of the bone broth recipe
- Long cooking time : There are no shortcuts. Between 8 and 24 hours of slow cooking they ensure a bone broth loaded with nutrients and flavor .
- Use of vinegar: an essential detail that helps break the bone structure and release minerals and collagen.
- Jelatinity : If when the bone broth is cooled it remains as a jelly, it is a sign that it was done well and has plenty of collagen .
- Deep flavor: it does not need excess salt. Well -cooked bones provide concentrated and delicious taste.
- Dark color: especially if the bones are brown before boiling them , which intensifies the taste and color.
- Easy conservation : It can be saved in the refrigerator for several days or freeze in cubes to always have at hand.
7 tips to make the best bone broth
- Use the appropriate pot: The ideal is a stainless steel pot or a slow cooking pot , which allows you to keep constant heat without excessive evaporations.
- Toasting the bones before: putting the baked bones for 30 minutes at 200ºC intensifies the taste of the broth and gives it a darker and attractive color.
- Do not boil in bolbotones: if it boils too strong, the broth is clouded and can remain with a more bitter taste. The boil has to be almost imperceptible .
- Foam the surface: remove impurities that rise to the surface during the first hour of cooking helps the bone broth to be clean and without bitter flavors .
- Add entire vegetables: an onion into large pieces, carrots and celery branches add up to a sweet touch and balance the flavor.
- Giving the necessary cooking time: eight hours is the minimum, but if you can leave 24 hours, much better. The longer the process is extracted .
- Strain the broth well: It is important to pass it through a fine strainer or a man (fabric filter) to avoid waste and leave a clean bone soup and ready to use.
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Bone broth recipe
Yield: 6 to 8 cups (1.5/2 liters).
Preparation time: 8 to 24 hours.
Ingredients
- 1.5 kg of cow bones (preferably with cartilage and marrow, such as knee, femur or garrón)
- 2 carrots (whole or cut into large pieces)
- 1 large onion (without peel, cut in half)
- 2 celery branches
- 2 garlic cloves (whole, without pelar)
- 1 Romero twig (optional)
- 2 tablespoons of apple vinegar
- 2 bay leaves
- 3 liters of cold water
- Salt and pepper to taste
How to make bone broth step by step
- Preheat the oven to 200ºC. Place the bones on an oven tray and toast them for 30 minutes until golden brown.
- In a large pot, place roasted bones and all vegetables. Cover with cold water.
- Add apple vinegar and let stand 10-15 minutes before lighting the fire.
- Take over medium heat until it begins to boil. Lower the heat to a minimum and cook between 8 and 24 hours.
- During the first hour, withdraw with a sparkling the impurities that rise to the surface.
- Strain the broth with a fine mesh strainer or cotton cloth. Let cool. Optional: Refrigerate for a few hours and remove the solidified fat layer before consuming or storing.
- Keep in the refrigerator up to 5 days or freeze in portions for later use.
