2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The bones separated during the boning of beef and pork are finely chopped and baked in a greased oven until shiny. Aromatic roots are added to the baked bones - carrots, celery, parsley, parsnips, onions, cut into thin slices.
Baking continues until the vegetables acquire a dark golden color. If necessary, add cold broth or water so as not to burn the products. The finished bones are poured with cold ordinary broth from the second boil or with cold water.
Boil on high heat, then cook on low heat for 8 to 10 hours, and if possible more. During cooking, the fat is removed together with the foam. In the last 15-20 minutes add sprigs of parsley, dill, celery leaves, leek feathers, bay leaf, black peppercorns.
The finished broth is filtered. To obtain 1 liter of broth, 700 grams of bones are needed, between which there are elbows. The broth thus obtained has the taste and aroma of meat and spices.
The thickened dry dark broth is made as follows:
Boil and strain the dark broth (made according to the recipe described above), then put it to boil in an open wide vessel, and during cooking strain 2-3 more times.
The fat is also removed. Once cooled, the thickened broth should turn into a solid jelly. We cut it. Pour the chopped jelly into parchment paper and store in the refrigerator without freezing.
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