These days I made a ossobuco ragu (recipe here) and saved the bones to make meat broth. I confess that I don’t always have the patience to make homemade broth. The fact that it yields very little discourages me, but for those who are more committed to leading a healthy life, do it! Because the flavor is really good!
You can make soups, risottos, in short, any dish that uses industrialized broth can be made with homemade broth.
I used the meat bones, which, as they were pressure cooked, didn’t need to be put in the oven. If you use bones that have not undergone any previous cooking, place them in the oven at 200º C until they are brown and then follow the steps (this also applies to chicken carcasses).
The measurement of the ingredients doesn’t have to be super precise, but I made my broth by adding it to the pan:
- 5 pieces of bone (beef shin);
- 1 onion cut into 4 parts;
- a few pieces of celery stalk;
- 1 unpeeled carrot, cut into large pieces;
- 2 cloves of garlic cut in half;
- Dry and fresh Evas (you can use whichever ones you want).
Place everything in a pan, cover with water and bring to a boil over low heat. I use the iron pan and leave it covered for the first hour. Then I remove the lid and leave it until the liquid reduces by half.
Then just strain and store. It can be frozen in bags, ice cube trays, plastic containers, whatever you want.
The head here forgot to photograph the finish. But I froze it in 3 bags. It yielded about 1.2 L of broth and spent almost 2 hours on the stove.
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