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.
1
Place the bones and ribs in a baking dish.
- Beef bones: 550 g
- Beef ribs: 400 g
2
Chop the vegetables coarsely.
- Carrot: 75 g
- Celery: 100 g
- Shallot: 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.
- Chili pepper: 10 g
5
Cut the lemongrass into fibers.
- Lemongrass: 25 g
6
Clean the parsley stems from the leaves.
- Parsley stems: to taste
7
Remove the baked bones.
8
Put the bones in the pot.
- Beef bones: 550 g
- Beef ribs: 400 g
9
Place the vegetables in a baking dish with melted beef fat. Mix well.
- Carrot: 75 g
- Celery: 100 g
- Shallot: 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.
- Carrot: 75 g
- Celery: 100 g
- Shallot: 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.
- Lemongrass: 25 g
- Allspice berries: 7 pieces
- Bay leaf: 2 pieces
15
Add parsley stems and chili pepper. Cook for another hour.
- Parsley stems: to taste
- Chili pepper: 10 g
16
Fry the chopped bacon.
- 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.
- Pink Himalayan salt: to taste
