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Boiling bones is a traditional method for making nutritious broths and soups. With the right tips, the broth will not only be healthy, but also particularly tasty.
Boiling bones is not difficult
Homemade bone broth is nutritious. It is the basis for delicious soups and can also be made at home.
- How long the bones should be boiled can vary. The longer you boil bones, the more gelatin dissolves and enters the cooking water.
- An important component of bones is calcium. Calcium only dissolves from the bone at a reduced pH value.
- If you want to preserve the calcium in the bones, you need to add about a tablespoon of vinegar to the cooking water to dissolve the calcium.
- The bone broth will retain more flavor if you roast the bones in the oven at 250 degrees for about 20 minutes before cooking. This creates more intense roasted aromas, which later contribute to a full flavor experience.
- You can skip this step if you cook the meat broth with various vegetables.
Make your own meat broth
Preparing meat broth does not take much effort. If you have a slow cooker, you can use it to prepare the broth. Alternatively, you should make sure to simmer gently to prepare the broth gently and avoid cloudiness.
- You will need one kilogram of beef bones for the broth. When purchasing the bones, make sure that they include marrow bones.
- Before cooking, you must rinse the bones thoroughly with very hot water. This is important to remove the bone meal.
- Place the bones in a sufficiently large pot and fill it with two liters of cold water.
- Bring the water to a boil briefly and then reduce the heat. The bones must now simmer at medium temperature for two to four hours. The longer the bones simmer, the better the nutrient extraction. Therefore, for a particularly high-quality broth, you can also simmer for eight to 24 hours.
- During this time, skim the broth with a slotted spoon from time to time. This removes the protein foam that forms during cooking.
- While the bones are simmering, prepare the vegetables. Two onions, about 250 g carrots, celery, and half a leek are usually used for this. Optionally, you can also add tomatoes, garlic, and herbs such as thyme or parsley. Now chop the vegetables into small pieces.
- Add the vegetables to the bones and season with a little salt and nutmeg. Also add three or four bay leaves.
- After another 45 to 60 minutes of cooking, the meat broth is ready. Remove the bones and pour the broth through a sieve.
