Kjøttkraft | Beef Broth

Guys! I have a big, little secret for you- it’s something amazing, something that is said to give us better health, more energy and fix our gut!

Home made Beef broth!

About beef broth, earth & produce

In these crazy times where vegetarians and vegans are taking over the food scene, which I don’t have anything against, we should remember that by eating vegan/ vegetarian doesn’t necessarily mean healthier or better for our beloved earth. In fact, it can be the total oposite.

By chosing produce that are local, organic and have led a good life you automaticly support the earth and your health in the best way. We are defiantly eating to much meat world wide and we should work to reduce our intakes, but let us not throw it all way- eat less when first choosing to eat meat and chose a high quality meat compared to the mass produced kind. This way we support both the earth and ourselves.

Beef Broth

Back to my little secret, which isn’t that little by the way- Beef broth. It is said to cure a bunch of things and keep us younger looking for years and years because of the collagen in the gelatine. It is said to make our nails better, our hair more shinier and our skin glowing. At last, but not least it is said to work as a favor for those who suffer from any gut-related issues.*

I strongly believe in getting back to our old roots and make food how we used to before all the fast growing produce came along. In a way, it’s like our bodies can’t follow the evolution of food, which is why many of us might suffer from diet-related issues.

Beef broth is a simple, yet genius way to start going back to our roots. Not only do you get an amazing meal before making the broth, but you get a ton of health benefits.

A great way to use any leftovers and reduce food waste.

How to; Home made Beef Broth

How to make broth, you ask? well, it’s super easy! All you have to do is buy the amount of meat you want, let’s say you prepear a nice dinner for your family, friends or partner and are left with a stack of bones. What do you do? Toss it in a saucepan, fill it up with water and let it simmer for 8-24 hours! Easy! If you want a tasty broth for soups- add a bunch of vegetables and herbs you got lying around in your fridge! A great way to use any leftovers and reduce food waste.

You can use all kinds of meats, fowl and fish to make broth- the only thing is to be aware of fish broth as a long cooking time makes for a glue-ish consistency. For this recipe I’ve used oxtail as it has a lot of bones and is one of the cheapest options. There is nothing wrong with lamb, game or any other kind of meat.

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Basic Beef Broth

Yield 2 litre

This is a great, basic recipe that needs some planning and thought- but is well worth the wait. 

Ingredients

2 kg oxtails

8 litre water (or to cover the bones)

1 onion

5 champignon

1 tbsp tomato pure

1 tbsp sunflower oil

1 sprig of thyme

2 bay leaf

1 tbsp pepper, whole

1 celleriac

1 carrot

1 leek

2 garlic cloves

Instructions

1. Preheat the oven to 225 degrees celcius.
2. Spread the bones on a baking tray and brown them in the oven for about 40 minutes until nice and caramalized. 
3. Add the bones to a big pot and cover with water.
4. Bring to a boil and gently skim off any foam that appears every hour or so- this will give you a clear and nice broth.
5. Reduce the heat and let simmer (not boil) for 5 hours. 
6. Cut the onion in two halves and fry in a dry pan until black. This will caramalize the onion, making the broth darker and with a sweeter taste. Set aside. 
7. Add tomato purè and sunflower oil in the pan and fry until golden brown. Add to the stock. 
8. Slice the champignon and fry them in a bit of oil with salt and pepper until brown and golden. Add to the broth together with thyme, 
9. Roughly chop the rest of the vegetables and add to the stock. 
10. Let simmer for another two hours. 
11. Let cool and strain the broth. 

Notes

1. If you are buying bones/ meat only to make broth- put the meat in 1 dl vinegar diluted in water to cover the meat overnight. This will open the pores and will more easily release gelatine when boiling.
2. I prefer making broth on a sunday when I'm home all day. This way I can let it simmer from morning to evening. Letting it cool off completley over night and freezing it the next day.
3. When your stock is at room temperature, you will have a gelly-like consistency. This way you know the stock has plenty of gelatine in it- use it to make a soup dumpling!
4. Pick the meat from the bones and use for a show-stopping dinner like oxtail ragù

*A source from different articles – I’m sure you’ll find a bunch of research papers on this.

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