48 Hour Beef Bone Broth (In a slow cooker) - Le Gourmet TV
- 9 years ago
Bone Broth... Didn't our Grandmothers just call this soup stock? So even without all of the recent claims about health benefits - this stuff is great!
Ingredients:
2 lb (1 Kg) Neck bones
5 lb (2.5 Kg) 'knuckle bones'
2 onions
2 carrots
2 ribs celery
1 head garlic (optional)
2 Tbsp (30 ml) Cider Vinegar (optional)
2 Tbsp (30 ml) Marmite or Vegemite
12 cups (3 L) of water - or enough to cover
Method:
Pretty easy... Put everything in your slow cooker; cover with water and set the heat to 'low'. Cook on low for 36-48 hours.
Strain out the solids and chill immediately. After chilling you can scrape off the fat if you so desire. Can be kept in the fridge for a week, or frozen for 3 months. You could even pressure can it.
Now; let's get to the bottom of some of the 'Voodoo'.
Vinegar: Every 'Health Guru' says to add vinegar because it will leach the minerals from the bones... Le Gourmet TV calls B*llsh*t on that. We consulted food scientists, and chemists (real ones with letters like PhD after their names) who all said the same thing: The acid in household vinegar is too weak to release anything from the bones, even at full strength. The long cooking process will release more nutrients than the vinegar ever will. So add it if you like the flavour, otherwise don't.
Leave it on low: Most recipes tell you to start the slow cooker on high, then turn it down. You never want the broth to boil - ever. Cooking on low from the start means that the broth stays at a simmer, and you get a clear & clean tasting result. You also don't have to skim froth off the top.
To skim or not to skim: See above.
Marmite: Yeah, North Americans don't like this stuff. But we don't know why... In the end it enhances the flavour of all of the other ingredients, without tasting like it does in the jar.
Browning the bones first: Have you watched the video? Did you see how dark and rich the broth got after 48 hours? Browning before such a long cooking process does nothing to enhance the flavour. At all. We tested both ways, and most ...
Ingredients:
2 lb (1 Kg) Neck bones
5 lb (2.5 Kg) 'knuckle bones'
2 onions
2 carrots
2 ribs celery
1 head garlic (optional)
2 Tbsp (30 ml) Cider Vinegar (optional)
2 Tbsp (30 ml) Marmite or Vegemite
12 cups (3 L) of water - or enough to cover
Method:
Pretty easy... Put everything in your slow cooker; cover with water and set the heat to 'low'. Cook on low for 36-48 hours.
Strain out the solids and chill immediately. After chilling you can scrape off the fat if you so desire. Can be kept in the fridge for a week, or frozen for 3 months. You could even pressure can it.
Now; let's get to the bottom of some of the 'Voodoo'.
Vinegar: Every 'Health Guru' says to add vinegar because it will leach the minerals from the bones... Le Gourmet TV calls B*llsh*t on that. We consulted food scientists, and chemists (real ones with letters like PhD after their names) who all said the same thing: The acid in household vinegar is too weak to release anything from the bones, even at full strength. The long cooking process will release more nutrients than the vinegar ever will. So add it if you like the flavour, otherwise don't.
Leave it on low: Most recipes tell you to start the slow cooker on high, then turn it down. You never want the broth to boil - ever. Cooking on low from the start means that the broth stays at a simmer, and you get a clear & clean tasting result. You also don't have to skim froth off the top.
To skim or not to skim: See above.
Marmite: Yeah, North Americans don't like this stuff. But we don't know why... In the end it enhances the flavour of all of the other ingredients, without tasting like it does in the jar.
Browning the bones first: Have you watched the video? Did you see how dark and rich the broth got after 48 hours? Browning before such a long cooking process does nothing to enhance the flavour. At all. We tested both ways, and most ...