California Farm Quick Beef Bone Broth

Name: How to cook California Farm Quick Beef Bone Broth - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 pints of gelled broth
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Quick Beef Bone Broth

Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter.

Ingredient

Food ration :

2 people, 4 pints of gelled broth

Cooking time :

4 hours

2 quarts

cold water

1 pound

marrow leg bone pipes, 2” slices, for flavor

1 pound

neck bones, 2” slices for collagen gel

Cup

red wine or tsp lemon juice or tsp wine vinegar

Tsp

brewers yeast (salt substitute)

Tbs

dried lovage, 1” thick slice of fresh celeriac root, Tbs dried mace (aromatics)

2 Tbs

Knox or other gelatin powder (1/2 packet)

Cooking instructions

* Step 1

Bone weight to broth ratio: one pound of bones makes a quart of broth. Bone size: the smaller the bone size, the quicker the extraction. Marrow beef bones and neck bones are usually cut 2” thick.

* Step 2

Prebrown: if you prefer a darker broth color, preheat your cast iron dutch oven, brown the neckbones on both sides, douse with quart of water.

* Step 3

Acid extraction: a small amount of vinegar or lemon juice, 1tsp on two quarts, or another acid like a cup of red wine extracts more bone broth flavor faster without leaving an aftertaste. Add to water.

* Step 4

Preboil. Cover bones with a quart of water, bring to rolling boil, under 10 minutes. Do not overboil. Turn heat off.

* Step 5

Cold Water shock: add quart of cold water to solidify fat and foam. Skim off till broth is clear, add aromatics, natural flavor enhancers: 1” thick slice of celeriac root, Tbs dried lovage, Tbs dried mace, tsp brewers’ yeast, bring back to boil, watch, turn down to slow low simmer 3 1/2 hours. Put lid on. Check every hour, skim off any foam and add 1/2 cup warm water if broth evaporates.

* Step 6

Gelling: dissolve 2 Tbs Knox or other gelatine powder in 2Tbs cold water till clear, keep ready to stir into broth when broth has turned from cloudy to clear.

* Step 7

Cheesecloth filtering. Keep broth on simmer, lid on, taste, when done, pour through cheese cloth into pint containers for freezing or use. Add flaked sea salt individually to taste.

* Step 8

Disposal. Feed cartelage, marrow and other soft beef parts to the dog. Put sharp bones and other solids in metal garden fermenter with metal lid to make garden soil. Activate fermentation with leftover soy or dairy wey or pinch of compost.

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