Homemade Umami Bone Broth | Recipeish | Gustus Vitae
Time Estimate: About 4 hours, including 3:45 unattended
Storage Notes: May be kept sealed & refrigerated for up to 4 days, or frozen for up to 2 months.
Rich homemade beef broth is easy to make and has literally thousands of use cases, from forming the flavorful base of soups and stews, to crafting rich sauces and gravies, to baking in the goodness with beans, lentils, rice, risotto, and paellas. Homemade broth is nutritionally dense, with a flavor that's incomparable to anything you'd pick up that the grocery store - ask your butcher for a bone, dice up your mirepoix, and make this easy, classic kitchen staple your own.
- 1 Beef femur or 2 shin bones
- 3/4ths-1 Whole tin Pinky Poppin' Umami 5th Taste Flavor Rub
- 1 Large white onion
- 10-12 Celery stalks
- 3-4 Large carrots
- Water as needed to fill your dutch oven - around 15-20 Cups
- Special equipment needed: large dutch oven
- Rinse and peel carrots, discarding ends and dicing into small rounds.
- Peel and mince onion, rinse celery, discard ends, and dice.
- Place beef bone in dutch oven, and cover with onions, celery, carrots, and 3/4ths tin Pinky Poppin' Umami rub.
- Pour over water until about 1/2" under the lip of the dutch oven, and turn heat to high.
- Bring to a boil, then reduce heat to it's lowest setting, and cover.
- After about an hour, taste for seasoning and give everything a stir. It should be slowly bubbling away at a low simmer, which will in itself disperse everything throughout the dutch oven.
- Cover, and continue slowly simmering for another 2 hours. Check again, adding a bit of water if needed, re-cover, and simmer for 1 more hour.
- At the 4 hour mark, stir and taste for seasoning, adding more Pinky Poppin' Umami seasoning as desired.
- Use a slotted spoon to remove carrots, celery, and onions, and discard. Remove bone, taking care to shake out any marrow that may be remaining back into your dutch oven.
- Pour remaining bone broth over a strainer, then ladle into mason jars, leaving a 1/2" gap from the lip, or about where the threads begin.
- Screw on tops finger tight, and allow to cool to room temperature for 2 hours, before transferring to the fridge.
- If you plan on storing these in the freezer, make sure they have an overnight in the fridge to fully cool down, and that there's a 1/2" space for the liquid to expand, otherwise you risk the jars shattering in the freezer.
- These make fantastic bases for soups and stews, sauces and gravies, and are so much healthier, nutritious, and flavorful than anything you'll find at the store. The broth will also be noticeably thicker than something available commercially, with some fat in it that may form a layer at the top. If you prefer a thinner broth, strain a few times thorough a cloth strainer until satisfied with the clarity of the broth.
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