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BONE BROTH Cooking lesson
Prepare the overly commercialized bone broth in less than 60 minutes with spectacular results while saving money and unwanted sodium.
Flavors and Knowledge
Nov 30
{Image Attribution via Ralph’s}
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Buongiorno amici:
The bone broth saga begins to tire me, as most supermarkets and Instagram so-called influencers have nothing better to do than keep the trendy word front and center. I grew up near my mother who’s cooking was sublime but incredibly simple. I realized her efficiency and practicality when I began cooking professionally. I am saying that we are not satisfied unless we complicate things. Understanding ingredients and their valuable contributions are all you need to know when cooking. As we say in professional kitchens: “the best ingredient is the one you leave out”!
The broth you make at home is not as tasty as the one your grandmother or mother used to make for you? You always tell yourself that the fault falls on the hen, the chicken, or that capon that is no longer free range as they once were.
You are partially correct, but not completely.
So, let me share my secret in making a perfect bone broth.
There are several variations, but the one below requires minimal talent or technique. A good meat bone-broth is the basis of any kitchen and food culture. The main secret rests in the quality of the meat (grass-fed) you are using attached to the bone.
1) Purchase from a reliable supplier, meat market, or favorite butcher shop.
2) Keep all the cleaned vegetables and the aromatic herbs in cold water.
3)Use hot water to make a lump of boiled meat such as brisket or other tough cuts.
4) To make a tasty and full-flavored broth, start in cold water, even icy if possible.
5) A bone broth requires limited cooking time. The idea is to release the natural flavors from the flesh and the marrow present in the bone cavity and not necessarily cook the meat. You can continue to cook the meat afterward, as explained below.
Procedure:
Begin by getting a deep saucepan equipped with a lid. Place the chosen cut of meat and bone attached, and fill with cold water. Then, add celery, carrots, onion (skin on), leeks, parsley stems, fresh thyme, three bay leaves, and whole black peppercorns (about a dozen).
The water level should reach two inches above the meat level. Add additional water during the cooking process if needed.
Cook on low heat, and when reaching boiling, reduce to simmer.
Taste the broth after about 1 hour and adjust the flavor with a pinch of sea salt.
Note: It is possible that once the broth is ready, the meat may still be chewy. In this case, remove the broth and filter through a cheesecloth. Refrigerate, and allow the fat to rise to the top. The day after, discard the fat and use your bone broth for any preferred recipe. Pour hot water into the meat left in the pan and bring to boil. Continue cooking until the meat is tender. In addition, you can pour tomato in the pot, and once wholly cooked, use the sauce on your Sunday pasta dinner, with the meat as an additional gift.
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