Beef Broth with Bacon
⏳ Time
6 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Beef Broth with Bacon
Ingredients
- Beef hoof - 19.4 oz
- Thick Beef Rib - 14.1 oz
- Carrot - 2.6 oz
- Celery salt - 3.5 oz
- Shallot - 1.8 oz
- Leek - 1.1 oz
- Spanish onions - 1.9 oz
- Allspice berries - 7 pieces
- Pasilla Pepper - 1 tablespoon
- Lemon-Pepper Mix - 1 tablespoon
- Bay leaf - 2 pieces
- Parsley - to taste
- Lemongrass - 0.9 oz
- Mild Chili Spice - 0.4 oz
- Pink Himalayan Salt - to taste
Step by Step guide
Step 1
Place the bones and ribs in a baking dish.
Step 2
Chop the vegetables coarsely.
Step 3
Preheat the oven to 356°F. Roast the bones for 35 minutes.
Step 4
Make cuts in the chili pepper. Removing the seeds is optional, as they will add more heat.
Step 5
Slice the lemongrass into fibers.
Step 6
Remove the leaves from the parsley stems.
Step 7
Take out the roasted bones.
Step 8
Transfer the bones to a pot.
Step 9
Place the vegetables in the baking dish with the rendered beef fat. Mix well.
Step 10
Roast the vegetables for 15 minutes at 356°F.
Step 11
Remove the roasted vegetables.
Step 12
Transfer the vegetables to the pot and cover with water.
Step 13
Bring to a boil and skim off the foam. Reduce the heat and ensure the broth does not boil.
Step 14
After 1 hour, add the lemongrass, allspice, and bay leaves. Cook for another 3 hours.
Step 15
Add the parsley stems and chili pepper. Cook for another hour.
Step 16
Sauté the chopped bacon.
Step 17
Once it is browned on all sides, transfer it to a plate.
Step 18
Strain the finished broth, season with salt to taste. Add the bacon and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.