Beef broth with bacon

6 servings

360 minutes

Beef broth with bacon is the essence of deep flavor and culinary traditions of Russian cuisine. Historically, broths played an important role in nutrition; they were the basis of soups and warmed people during cold winters. In this recipe, roasting the bones before boiling gives it a rich aroma, while adding spices, lemongrass, and chili pepper adds spicy notes. Bacon complements the broth with its smoky hue, creating a balance between meaty richness and light spiciness. This broth can be served as a standalone dish that is warming and nutritious or used as a base for more complex soups. Its taste is deep, meaty, with a slight spiciness that unfolds gradually, creating an unforgettable gastronomic impression.

Energy value per serving

• Calories: 282.4
• Proteins: 26.1g
• Fats: 17.3g
• Carbohydrates: 6.5g

Ingredients

• Beef bones: 550 g
• Beef ribs: 400 g
• Carrot: 75 g
• Celery: 100 g
• Shallots: 50 g
• Leek: 30 g
• Red onion: 55 g
• Allspice peas: 7 pc
• Pink pepper: 1 tbsp
• Mix of peppers: 1 tbsp
• Bay leaf: 2 pc
• Parsley stems: to taste
• Lemongrass: 25 g
• Chili pepper: 10 g
• Pink Himalayan Salt: to taste

Cooking steps

1. Place the bones and ribs in a baking dish.

   Required ingredients:

   • Beef bones: 550 g
   • Beef ribs: 400 g

2. Chop the vegetables coarsely.

   Required ingredients:

   • Carrot: 75 g
   • Celery: 100 g
   • Shallots: 50 g
   • Leek: 30 g
   • Red onion: 55 g

3. Preheat the oven to 180 degrees. Bake the bones for 35 minutes.

4. Make cuts in the chili pepper. Removing the seeds is not necessary; they will add more heat.

   Required ingredients:

   • Chili pepper: 10 g

5. Cut the lemongrass into fibers.

   Required ingredients:

   • Lemongrass: 25 g

6. Clean the parsley stems from the leaves.

   Required ingredients:

   • Parsley stems:  to taste

7. Remove the baked bones.

8. Put the bones in the pot.

   Required ingredients:

   • Beef bones: 550 g
   • Beef ribs: 400 g

9. Place the vegetables in a baking dish with melted beef fat. Mix well.

   Required ingredients:

   • Carrot: 75 g
   • Celery: 100 g
   • Shallots: 50 g
   • Leek: 30 g
   • Red onion: 55 g

10. Bake the vegetables for 15 minutes at 180 degrees.

11. Take out the baked vegetables.

12. Transfer the vegetables to the pot and pour in water.

    Required ingredients:

    • Carrot: 75 g
    • Celery: 100 g
    • Shallots: 50 g
    • Leek: 30 g
    • Red onion: 55 g

13. Bring to a boil and remove the foam. Reduce the heat and ensure the broth does not boil.

14. After 1 hour, add lemongrass, peppercorns, and bay leaf. Cook for another 3 hours.

    Required ingredients:

    • Lemongrass: 25 g
    • Allspice peas: 7 pieces
    • Bay leaf: 2 pieces

15. Add parsley stems and chili pepper. Cook for another hour.

    Required ingredients:

    • Parsley stems:  to taste
    • Chili pepper: 10 g

16. Fry the chopped bacon.

    Required ingredients:

    • Pink Himalayan Salt:  to taste

17. Once it is browned on all sides, transfer to a plate.

18. Strain the prepared broth, season to taste. Add bacon and serve.

    Required ingredients:

    • Pink Himalayan Salt:  to taste