Beef broth with bacon
4 servings
60 minutes
Beef broth with bacon is the embodiment of depth in flavor and aroma. It draws inspiration from classic culinary traditions, combining the richness of beef broth with a spicy note of fried bacon. Its taste is rich and deep, with light smoky accents thanks to the bacon. Vegetables slowly simmered in the broth add extra sweetness and depth. This broth is perfect as a standalone dish on cold evenings or as a base for complex soups and sauces. Croutons toasted in the same pan where the bacon was fried add a textural contrast, creating a balance between crunchiness and softness. This recipe is ideal for those who appreciate rich and deep flavor combinations.
1
Place beef bones in heated olive oil in the pan.
- Beef bones: 500 g
- Olive oil: 1 tablespoon
2
Sear on all sides over high heat for about 5 minutes, then another 5-7 minutes over medium heat.
3
Chop the vegetables coarsely and place them in the pan where the bones were fried.
- Carrot: 50 g
- Onion: 50 g
- Celery: 50 g
4
Fry on medium heat for 5-7 minutes.
5
Place the bones and vegetables in a pot, cover with water, and put on high heat.
- Beef bones: 500 g
- Carrot: 50 g
- Onion: 50 g
- Celery: 50 g
- Water: 2.2 l
6
Bring to a boil and reduce the heat to medium. Add salt and whole peppercorns. Cook for at least 30 minutes.
- Allspice peas: 2 pieces
- Black peppercorns: 2 pieces
7
Cut the bacon into large pieces.
- Bacon: 20 g
8
Place the bacon in a heated skillet. Fry on high heat for 1-2 minutes on each side.
- Bacon: 20 g
9
Place the bacon on napkins to get rid of excess fat.
10
Toast the croutons in the same pan for 1-2 minutes on each side.
- Bread: 20 g
11
Strain the prepared broth.
12
Serve in portions, adding croutons and bacon.
- Bacon: 20 g
- Bread: 20 g