Common Mistakes to Avoid When Making High-Quality Bone Broth
Updated: Jan 23
Bone broth is considered one of the most recent super foods. However, it’s not that new, as our older generations also used to make bone broth. Bone broth has many health benefits that encourage people to sip up some broth regularly. The flavor of the bone broth comes from minerals and the gelatin that is extracted from the bones while cooking.
Have a look at some of the common mistakes that you can avoid when making a high-quality bone broth.
1. Skipping the Blanching
Blanching removes the impurities from the bones. So this needs to be done before roasting and boiling. A real bone broth is made with bones and pieces of meat high in collagen, like marrow, knuckles, and feet. Bone broth can be made with lamb, pork, chicken, and veal, etc. But many people have a misconception that bone broth can only be made with beef. For blanching, submerge the bones in cold water, bring to a boil, and cook at a high temperature for 20 minutes before draining and roasting.
2. Skipping Roasting the bones
The bones get caramelized after roasting which means a better flavor. So do not hesitate to roast the bones at a temperature as high as 450˚. Don't waste the crisped brown bits that got stick to the pan while roasting; scratch them with a spatula and add them to your stockpot. This will enhance the flavor of the finished broth.
3. Adding unnecessary stuff
A good bone broth just needs onions, garlic, and pepper to add aroma. However; adding a little sugar can help balance the salty nature of bone broth. All you need to do is, roast the bones to build depth of flavor.
4. Not using a Large Stockpot
Always use the biggest and heaviest stockpot you've got, and fill it up with the roasted bones. Add just enough water to cover the bones, bring to a boil, cover and let it simmer on low heat. The ratio of both bone and water should be close enough that the resulting broth is intensely flavored.
5. Not Simmering the bones properly
How long should you simmer the broth? Well, it depends on the thickness of the bones. If the bones are large you can keep them i the stove overnight. Contrary to this, smaller, thinner bones will disintegrate after few hours but won't add much more flavor.
6. Cooling down the finished Broth slowly
Hot broth is a breeding ground for bacteria so cool it down as quickly as possible. By doing this you can keep the broth fresher for longer. After straining the bones, transfer it to a container and add some ice, it helps it to cool down quickly. Don't worry, the ice doesn’t impact the flavor of the broth. Last but not the least; don't put the hot broth in the fridge. It not only invites bacterial growth but also raises the temperature of the refrigerator.
We hope these these instructions will prove helpful for you. If you are ready to make the best beef bone broth you have ever had, Liberty cattle has you covered. Order Beef soup bone online.