bone broth, soup -

Beef bone broth

 


We discovered bone broths during our travels to the east. In Japan, it was ramen : noodles served in a meat or fish broth. Various regions or islands have their own version of ramen. In Vietnam, we discovered pho,  a Vietnamese soup made with bone-beef broth. I still remember landing in Hanoi after hours (or maybe days?) of travelling and walking into a little hole in the wall eatery on the street to have one of the most memorable meals of my life. It was “pho” topped with fresh herbs and fried garlic. In india, Haleem and nihari are also typically made with the “poor” meat cuts, being mainly bones. At The Meatcart, we believe in full carcasse butchery, where the whole animal is used. We often make large batches of broth : chicken, beef and lamb. We freeze it in 1 litre parcels and use it to make 15 minute healthy meals. Bone is a good source of collagen and you should not have to buy your collagen in processed powder form. Drink it as part of a delicious meal.

I would like to share the recipe for beef broth that The Meatcart uses. The spices are simple: all your woody spices. The result is a neutral tasting base to which a squeeze of lemon, salt and fresh chilli brings out the magic. Remember that  a lot of your meal flavour should come from your topping, hence the reason why we keep our bone-broth neutral.

Beef broth recipe

5 kg beef bones

2 star anise

3 tsp peppercorns

1 tsp allspice berries

1 piece of cinnamon

4 cloves

2 tbsp ginger

1tbsp garlic

squeeze of half a lemon 

7 litres of water

4 tsp Salt

Method

Roast the beef bones in the oven for 1 hour at 200 degrees celcius.

Add the star anise, cinnamon and cloves to the bones in the last 5 mins so that they can roast

Add the bones and spices to a broth pot or deep base pot on the stove 

Add the water

Add ginger and garlic

Boil on low for 6 hours

Let the broth cool down and sieve through a fine mesh sieve to take out the tallow. The tallow is a white greasy substance that you can decide to keep and use for frying. The yield is abut 5 litres of broth from this recipe. Store in 1 litre blocks in the freezer. Defrost as needed. Use as a base for soups or top with thinly sliced wagyu beef, asian veggies (pak choi, shimeji mushrooms, shitake mushrooms), coriander, lemon, fresh noodles and fresh chilli. Tag The Meatcart if you decide to make it and let us know how it was.

 

 

 


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