Step-by-step Broth
Ingredients
- Ingredients
- 1.3 kilograms Bones (food group) (such as beef or pork)
- vegetable oil
- 1 stalk Leeks
- 1 large carrot
- ¼ Celery root
- 3 onions
- 2 garlic cloves
- 2 Tbsps Tomato paste
- 400 milliliters dry Red wine
- 1 sprig Sage
- 4 sprigs Lemon thyme
- 2 bay leaves
- 3 allspice
- 3 peppercorns
Preparation steps
Step 1:
Preheat oven to 230°C (approximately 450°F). Rinse bones and pat dry. Spread bones on an oiled baking sheet or baking pan and roast about 30 minutes, turning occasionally (figure 1).
Step 2:
Cut leek lengthwise, rinse under running water, trim and cut into small pieces (figure 2).
Step 3:
Peel carrots, celery root, onion and garlic and cut into chunks (figure 3).
Step 4:
In a saucepan, sauté vegetables in 2 tablespoons oil until golden brown. Add bones to pan and stir in tomato paste (figure 4).
Step 5:
Deglaze pan with a dash of red wine and let boil down almost completely (figure 5). Pour remaining red wine and about 2 liters (approximately 8 cups) water into pan and simmer over medium heat about 1 hour.
Step 6:
Skim foam as necessary (figure 6).
Step 7:
Tie sage, lemon thyme and bay leaves into a bunch and add to pan with allspice berries and peppercorns (figure 7). Simmer 1 to 1 1/2 more hours.
Step 8:
Line a sieve with cloth (figure 8).
Step 9:
Strain broth through prepared sieve into another pan (figure 9).
