Friday, August 19, 2011
Beautiful Bone Broth
This was my first attempt. It made a generous amount of broth from about 1 kg of beef bones. It cost about $6.
So, I covered the bones with water, added a small slug of vinegar (which helps bring out the minerals), and brought it to the boil. Then I added a whole lot of vegies and scraps - the bits of leeks that we don't eat, a big bunch of parsley, some carrots and onion. Then I simmered it for about 5 or 6 hours. Then I strained off all the liquid.
This is what was left behind:
Bone broth is full of minerals: calcium,magnesium, phosphorus and other trace minerals. It also contains glucosimine and chrondroitin - great fro your joints.
It is rich in gelatin, which is a great supplementary protein, and also works to support our connective tissue. When the broth is cold, it sets with a lovely layer of solid fat (or lard - great for frying, sauteing and roasting vegetables), and the broth sets like a jelly. It turns liquid very quickly when it is warmed.
I learnt today from here:http://www.westonaprice.org/food-features/broth-is-beautiful, that it is a good idea to roast the bones first. I think I will try that next time, because my broth didn't have as rich a flavour that I'd like.
Tomorrow I'll go to the farmer's market and see if I can get chicken carcasses to make chicken broth. I'm excited.
Tonight I made a beautiful vegetable soup using the broth and fat from the broth. I sauteed some leeks, onion and garlic in the fat, then added chopped brussel sprouts, a bunch of silver-beet (Swiss chard) from our garden, along with some lemon thyme and a little bit of massel stock for flavour.
I have been craving stodgy, carby comfort food, and have done really well avoiding it, but tonight I just had to have something - so rather than succumb to something sweet, I decided to make some dumplings for the soup. They turned out quite well, despite their not-so-good looks.
Here's the recipe:
Beat 1 1/2 tablespoons of soft butter with an egg. Add a cup of ricotta cheese, a cup of gluten free flour ( wheat flour if you eat it), half a cup of grated tasty or Parmesan cheese and salt to taste. It makes a sticky, wet looking dough, but it still makes fine dumplings. Boil a pot of water and drop spoonfuls of the dough into the boiling water. When the dumplings rise to the top, reduce to a simmer and cook for about three minutes. Remove with a slotted spoon.
Serve the dumplings in the soup.
You'll be surprised how filling and satisfying this meal is.
Sept 17 - I've just blogged about chicken broth - see it here:http://angieathome.blogspot.com/2011/09/more-bone-broth.html