BEEF BOUILLON (BROTH)
Bouillon is the base for everything with taste.
Add it to almost anything (soup, stew, risotto, sauces, reductions, saute or roast vegetables) and it will round flavours up, making everything taste like there was a grandmother in the kitchen.
Broth (or stock) is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices, it is a cheap and highly nutrient food.
It boosts the immune system and improves digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. And provides important amino acids with anti-inflammatory properties.
If you want to know more about the benefits of broth click here.
Unfortunately broth is too often replaced by commercial stock that lacks in the freshness of ingredients that make homemade stock a powerful health tonic. Not only is there very little meat in it, but it also usually contains MSG, chemical additives, flavour enhancers and it is low in nutrients.
Store bought stock also covers real flavours and gives your food the fast-food like taste that is addictive and spoils your palate’s ability to appreciate the variety of taste nuances.
Bouillon can be made from the bones of beef, veal, poultry, or fish, and vegetables and spices are often added.
In selecting the bones for broth, look for high quality bones, since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
- 1Kg beef bones
- 2,5l filtered water
- 2 carrots
- 1 big onion
- 1 celery stalk
- 2 bay leaves
- 2 sundried tomatoes
- 1 garlic clove
- 2 juniper berries
- 2 teaspoons peppercorns
- 2 tablespoons of white vinegar
- Clean surface areas and get your ingredients nice and ready.
- Rinse the bones under running water
- Place the bones in a pot and add enough cold water to cover them.
- Bring to the boil, skimming off the scum as it rises to the surface (a frothy/foamy layer that it can be scooped off with a big slotted spoon). As soon as the water comes to the boil, remove the pot from the heat and drain immediately.
- Rinse the bones under running water, removing any residual scum.
- Put bones in a large pot and pour (filtered) water over the bones and add the vinegar.
- Add the vegetables roughly chopped, the bay leaf, the garlic (with the skin off) and the spices. You can add herbs like parsley or thyme.
- Bring to the boil and immediately turn to simmer.
- Let it simmer for 3 to 8 hours (the more you leave it the more nutrients you will get out of the ingredients and the more viscous it will be).
- Remove from heat and let cool slightly.
- When cool you can eliminate the layer of fat that will float on top. Just if you want your broth extra-lean. Fat can be good too.
- Strain using a fine metal strainer.
- Divide into small containers for the freezer. In the fridge it will last 4 days maximum.
- Use bones with marrow for extra flavour and nutrients.
- The acid from the vinegar helps make the nutrients in the bones more available.
- There is no added salt in this recipe because you can add it when you use it according to your needs.
- If you want to store the broth in gelatin form (it takes less space) after you have strained the broth, bring to a boil and then turn the heat on medium-high. Cook, skimming frequently, until the liquid is reduced. Cool for 10 minutes and pour into an ice cube tray. Refrigerate.
- For a more gelatinous stock it is also a good advice to add a couple of chicken feet together with the bones.