Beef Broth with Bacon
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
It is advisable to cook the broth according to this recipe for as long as possible — this way it will become richer in flavor, as the bone marrow is not extracted from the bones immediately.
Ingredients
- Beef hoof - 17.6 oz
- Carrot - 1.8 oz
- Onion - 1.8 oz
- Celery salt - 1.8 oz
- Allspice berries - 2 pieces
- Green peppercorns - 2 pieces
- Bacon - 0.7 oz
- Beans - 0.7 oz
- Olive Oil - 1 tablespoon
- Water - 2 qt
Step by Step guide
Step 1
Place the beef bones in the heated olive oil in a skillet.
Step 2
Sear on all sides over high heat for about 5 minutes, then another 5–7 minutes over medium heat.
Step 3
Chop the vegetables coarsely and add them to the skillet where the bones were seared.
Step 4
Sauté over medium heat for 5–7 minutes.
Step 5
Transfer the bones and vegetables to a pot, cover with water, and set over high heat.
Step 6
Bring to a boil and reduce the heat to medium. Add salt and the peppercorns. Cook for at least 30 minutes.
Step 7
Chop the bacon coarsely.
Step 8
Place the bacon in a heated skillet. Sear over high heat for 1–2 minutes on each side.
Step 9
Transfer the bacon to paper towels to remove excess fat.
Step 10
Toast the bread in the same skillet for 1–2 minutes on each side.
Step 11
Strain the finished broth.
Step 12
Serve in portions, adding the toasted bread and bacon.
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