Flavorgod Seasoningsのインスタグラム(flavorgod) - 5月13日 06時40分

Bone Broth
????????????music by: @fredd0
Flavorgod Himalayan Salt & Pepper used.
Click the link in my bio for Seasonings????????Music by: @fredd0
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Ingredients:
?2-3 pounds - beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
?2 medium unpeeled carrots, cut into 2-inch pieces
?1 medium leek, end trimmed, cut into 2-inch pieces
?1 medium - onion, quartered
?5 garlic head
?2 celery stalks, cut into 2-inch pieces
?2 - bay leaves
?2 tablespoons -Flavorgod salt & pepper
?1 tablespoon -apple cider vinegar
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DIRECTIONS:
Preheat oven 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 15 minutes. Toss contents of the pan and continue to roast until deeply browned, about 15 minutes more.
Fill a large (at least 6-quart) stockpot with 9 cups of water (preferably filtered) . Add celery, bay leaves and vinegar. Scrape roasted bones and vegetables into the pot along with any juices. (Add more water if necessary to cover bones and vegetables).
Cover pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged.
Remove pot from heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

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