Comforting, full of flavour and what are its benefits
When temperatures drop, we crave warm dishes that comfort us and help us feel cosy. One of these is bone broth, a traditional preparation that is once again becoming popular in many kitchens thanks to its flavour, versatility and the way it makes use of different parts of the animal. Made with bones, cartilage, vegetables and water, this broth takes time to cook slowly and develop its characteristic texture and flavour. It is also a great way to make use of cuts that we often overlook in our everyday recipes.
Bone broth is cooked for several hours and can be made using beef, chicken, pork or other animal bones. During cooking, some of the collagen found in bones, cartilage and connective tissues is transformed into gelatine and released into the liquid.
This gelatine contains proteins and amino acids, although the amount can vary considerably depending on the recipe. It also contains small amounts of minerals such as calcium, magnesium and phosphorus.
Which bones do you need to make a good broth?
- Veal bones: marrow bones, knee bones and joints are good choices for making a rich, full-bodied broth.
- Chicken carcasses and feet: add flavour and gelatine.
- Pork bones: cuts such as the ear or trotters can be used. They contain cartilage and give the broth a more gelatinous texture.
- Ham bone: adds a stronger, saltier flavour. It is best to use a small amount and adjust the salt at the end.
Ideally, combine marrow bones with other bones that are richer in cartilage. This will give your broth a variety of flavour notes and a more substantial texture. But, one thing that shouldn’t be left out is a splash of apple cider vinegar, because it helps extract the benefits from the bones and cartilage.
Homemade bone broth recipe
Ingredients for approximately 2 litres:
- 1 kg of beef marrow bones (shank bones).
- 500 g of beef knee or joint bones.
- 500 g of chicken carcasses or feet (optional).
- 2 carrots.
- 1 leek.
- 1 onion.
- 2 celery sticks.
- 2 bay leaves.
- 3 garlic cloves.
- 1 tablespoon of apple cider vinegar (optional).
- Approximately 2.5–3 litres of water.
- Whole black peppercorns.
- Salt to taste.
Method:
- Prepare the ingredients: wash the vegetables and cut them into large pieces. Place the bones in a large pot.
- Add the remaining ingredients: add the vegetables, garlic, bay leaves, a few peppercorns and the apple cider vinegar. Cover everything with water.
- Cook slowly: simmer the broth over a low heat for around 8–12 hours, avoiding a vigorous boil. If using a pressure cooker, follow the manufacturer’s instructions; the cooking time will be much shorter.
- Strain the broth: remove the bones and vegetables, then pour the liquid through a fine-mesh strainer. Taste and add salt if needed.
- Cool and store: divide the broth between shallow containers so that it cools quickly, then store it in the fridge or freezer.
At Ramaders Agrupats, we believe that knowing our products and making the most of them are part of enjoying good food. That is why bones, cartilage and other cuts can also take centre stage in recipes that are full of flavour.
