Bone broth
10 servings
480 minutes
Bone broth is the foundation of French culinary tradition, infused with depth of flavor and aroma. This recipe dates back to medieval times when cooks sought ways to extract maximum nutrients from simple ingredients. The slowly simmered broth gains a rich taste from marrow bones, vegetables, and spices. Its silky texture and umami notes make it an indispensable base for sauces, soups, and stews. Additionally, it has restorative properties that strengthen the body and fill it with energy. Serving it with a sprig of fresh herbs completes the culinary symphony, transforming simple broth into a true elixir of flavor and health.
1
Place the bones in a baking dish.
- Marrow bones: 2.5 kg
2
Place in an oven preheated to 180 degrees for 40 minutes.
3
Take the bones out of the oven.
4
Place the bones in a pot and cover with water. Put on high heat.
- Marrow bones: 2.5 kg
5
After boiling, remove the foam and reduce the heat to medium. Cook for 3 hours.
6
Chop the vegetables coarsely.
- Carrot: 125 g
- Celery: 155 g
- Onion: 70 g
7
Peel the garlic and crush it with a knife.
- Garlic: 25 g
8
Place the vegetables in a baking dish with the melted fat. Mix well. Bake for 15 minutes at 180 degrees.
- Carrot: 125 g
- Celery: 155 g
- Onion: 70 g
9
Add the vegetables to the broth (3 hours after it starts boiling).
- Carrot: 125 g
- Celery: 155 g
- Onion: 70 g
10
Add peppercorns and bay leaves. Simmer the broth for another 5 hours without letting it boil.
- Allspice peas: 10 pieces
- Bay leaf: 2 pieces
11
Salt the broth to taste, strain it. Pour into a deep bowl, garnish with a green leaf and serve.
- Pink Himalayan Salt: to taste
- Green: to taste