A savory broth that works as a base or simply enjoyed on its own
As many of you know, I love soup! I love to make it, eat it, and share it with those around me. Soup is one of those things that offers comfort as well as nourishment, and is especially beneficial during postpartum recovery. It is endlessly versatile. It adapts to the addition of whatever veggies, noodles, or extra proteins you happen to be in the mood for while at the same time being perfect on its own - simply sipped from your favorite mug.
This post is all about beef broth.
Rich and flavorful, this version gives a nod to the flavors found in a Vietnamese Pho broth. Warm spices and ginger meld perfectly with the deep flavor of the beef bones when cooked low and slow over many hours.
One of my favorite things about making bone broth is that there is no exact right way to do it. What I offer here are guidelines and suggestions, but each person should feel free to add their own twist. Change it up, adjust to your own preferences, and enjoy! Each batch will be a little different from the one before, with its own complexities and nuances.
Gathering your ingredients:
Bones:
Using around 4 lbs will make 6-8 servings. For this batch I used a combination of marrow bones, some large pieces of sirloin, short ribs, and neck bones. Joint bones are especially good to use in soup since the connective joints contain a lot of collagen. While your soup simmers, the collagen will incorporate into the broth providing you with all of its benefits! I don’t always use the pieces of sirloin, but I do find it boosts the flavor a bit and gives you the option to remove some meaty pieces early in order to reserve for incorporating meat to your finished soup. Rinse off and pat dry your bones before roasting.
Veggies:
Onions: one large onion - no need to take off the skins, just quarter it
Ginger: 2-3 inch knob, peeled and cut into chunks
Garlic: 6 whole cloves, or you can cut a whole head in half so that each cloves is exposed
Carrots: 3-4, washed and left whole with the skins on
Spices:
Roasting spices (or blooming) amplifies their flavors, releases their essential oils, and adds complexity to the soup.
Peppercorns: I like to add my peppercorns to my roasting pan. The amount you add really depends on your personal taste, so if you are not a huge fan only add a few and you can always add some fresh ground pepper to your broth as you eat it.
Cloves: Add a couple of these if you want to go for a more Vietnamese style broth. These really pack a flavor punch so start off with just a couple to see how you like it, you can always add more to your next batch!
Salt: Use coarse sea salt or kosher salt to salt your meat before roasting.
Making your broth:
The first thing you’ll want to do is to roast all your ingredients. This brings out the flavors of your ingredients and reduces the foam that will rise to the top of your pot while the broth is cooking.
Put the beef bones, veggies, and spices onto a rimmed sheet pan, or roasting pan, and roast at 400 ℉ for 30-45 minutes.
You want things to be looking crispy and slightly caramelized.
When that’s done, add it all into your pot and cover with water.
Optional: if you want to give your bone broth some extra umami and health benefits, you can add in some kombu (rinsed) and mushrooms (fresh or dried).
Add about 1 Tbs of apple cider vinegar to the pot, which helps to break down the collagen and extract minerals from the bones.
Bring everything to a boil and then skim off any foam that may have risen to the top.
Reduce the heat to low, and let the broth simmer.
Depending on the size of your pot and the amount of water, this could take anywhere from 4-8 hours. The longer you simmer, the more you will pull out of all the ingredients, so I generally try to do this on a day where I plan to be home for most of the day. But you can always take your broth off the heat if you need to run out, and then bring it back to a simmer when you return!
Taste the broth as you think you are getting close to see if the flavor is where you want it to be, and when it’s reached that point of savory richness take it off and allow it to cool.
Remove some of the larger bones and vegetables with tongs or a spider and then strain your broth and separate into containers to store or freeze. Glass jars are great for freezing single servings or larger quantities, just remember not to fill them too high or the glass will break in the freezer. You can also use plastic freezer bags and lie flat to save space.
I hope you enjoyed this and found it helpful. Be sure to leave me a comment below and let me know how yours came out, what adjustments and variations you tried, and always feel free to reach out with any questions.
Check back soon for more postpartum nutrition tips and recipes!
Warmly,
Jenny
Comments