Brodo and stock
Brodo / Broth / Stock¶
General¶
Beef: Ox tail and neck bones; cartilage which means more collagin
Poultry: wimgs, necks, back, cages - add feet to maximize cartilage - easiest way to made stock more rich is chicken wings
Stewing Hens (Cornish hens)
Mushrooms: dried cremini, shiitake, porcini
Ingredients - onion - celery - carrots - Bay leaves - black pepper corn - flat leaf parsley - sea salt
Roast beef bones @ 375 for ~1hr (until brown), on baking sheet (flip at 30min)
Bones should be covered by 2-3 inches, no more
Should skim for first 20 minutes it simmers
Will last 5-7 days in fridge, lasts for months frozen
Beef & Vegetable Stock¶
http://www.instructables.com/id/Beef-Vegetable-Stock-for-Soup-or-Stew/?ALLSTEPS
Beef with bone preferably, this example used a beef shank that is approximately 1lb Root vegetables that you have at hand. This recipe has: Three (3) carrots, peeled and sliced One (1) parsnip, peeled and sliced Three (3) whole boiling onions, peeled Three (3) small kohlrabi, peeled and sliced 3-5 quarts of water
In a large pot (4-6 quarts) combine the meat and chopped up root vegetables. Fill the pot with water and simmer on low to moderate heat for about 3-4 hours. Add water to the pot every 45-60 minutes and continue cooking. Longer cooking of the soup will allow for the flavors to blend. When the soup is done, it will have a nice golden color.
When the soup stock is done you can do one of the following:
Strain the soup completely, setting aside the stock without any meat or veggies Take out the meat an onions and set aside the stock with just veggies, leaving the meat and onions for a Beef Salad spread Or clean the meat of bone and connective tissue, chop it up and put back in the stock with veggies Keep in mind that the soup stock was made without salt or pepper, letting you season it later depending on what meal you are making.
Once you have your soup stock made, you can either season it and make beef noodle soup or add it as stock to another dish or freeze it for later use. Enjoy!