How to make broth....i'm listing my ingredients, keep it very simple?!


Question: I've got a piece of shin, veg, carrots, barley, onion
How could this be tasty and thick like other peoples broth
I also have beef stock cubes and some dried herbs. Answers greatly appreciated.


Answers: I've got a piece of shin, veg, carrots, barley, onion
How could this be tasty and thick like other peoples broth
I also have beef stock cubes and some dried herbs. Answers greatly appreciated.

Soak the barley overnight. Boil the shin and skim the fat off the top. Boil veg then liquidise to a puree and add to cooked barley and meat. Add stock cube and herbs.

Pour some water on the witch and watch her melt.

Go Obama!

are you trying to make it thicker? If so put some corn starch in it, but dissolve it (the corn starch) in cold water first.

Put in extra barley and add a few dried peas cos if it is too thick you can always put more water in

Boil then simmer your shin beef for at least 4 hours (its a tough old joint) with onion and stock cube,then add your veg, potatoes and barley will thicken your broth. Good tip - don't eat it until next day you'll find it will be as good as or if not better than the others you have tasted

Parsnips
Swede

Plenty of spices. (in moderation - taste as you go)
Salt
Pepper
Chilli
Garlic

anything you like taste of

beef broth

4 pounds cracked beef marrow, shin, and/or shank bones, with meat on them

1 large onion, cut into eighths

1 carrot, cut up

1 celery stalk, cut up

1 leek, washed well and cut up

10 black peppercorns

Bouquet garni, tied together in cheesecloth, consisting of 3 sprigs fresh parsley, 1 sprig fresh thyme, 2 fresh sage leaves, and 1 bay leaf

4 quarts water

Salt and freshly ground black pepper to taste



1. Put all the ingredients, except the salt and pepper, in a stock pot, bring to a boil, then reduce to a simmer. Skim the surface of foam until no more appears. Partially cover and simmer on a very low heat for at least 5 hours.

2. Pour the broth through a cone-shaped strainer (chinoise), if you have one, and discard all the bones, meat, vegetables, and bouquet garni. Now pour the broth through a strainer lined with cheesecloth into another bowl or pot. Season with salt and pepper.

3. To de-fat the broth, let it rest in a refrigerator until the fat congeals on the top and can be lifted off. The broth can be frozen for up to 6 months.


Variation:

To turn this broth into a fond brun de veau, replace the beef with veal and start by browning the meat in hot clarified butter in a large skillet until they are golden brown, turning with tongs. Remove to the stock pot. Add the onion and 2 peeled carrots cut into rounds to the skillet; when the onions have yellowed, remove to the stock pot and continue with the recipe. Alternatively, place the meat bones in a roasting pan and roast at 425oF until well browned before using.





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