This approach to broth is simple and minimalist. Leaving out vegetables, herbs and salt makes for a much cleaner and more versatile broth...so many ingredients can be added later for use in recipes.
- A few large beef and/or pork bones or knuckle bones
- 1-2 Tablespoons of beef tallow pork lard or other fat
- An oxtail some short ribs, a couple of shanks or other meaty bones (beef and/or pork)
- Filtered water to cover
- A Tablespoon or white wine or other vinegar
- Prepare this broth in a slow cooker or large stock pot.
- Put the soup or knuckle bones in the slow cooker/stock pot.
- In a cast iron or other heavy skillet, heat the tallow, lard or other fat over medium-high heat.
- When the fat is hot, put the pieces of oxtail, short ribs or shanks into the skillet and brown on all sides.
- Turn down the heat and transfer meaty bones to slow cooker/stock pot.
- Pour about 1 cup of filtered water into the hot skillet and scrape up all the flavorful browned bits from the pan. Pour that water into the slow cooker/stock pot.
- Put enough water in the slow cooker/stock pot to cover all the bones. Add the vinegar. Put the lid on slow cooker and set to high until it simmers.. On the stovetop, bring to a simmer.
- After the broth comes to a simmer, reduce heat to low and cook for 6+ hours. This is a good time to remove the meaty bones and remove the meat to reserve for later use. Some simmer their broth for up to 36-72 hours. You may need to add water.
- Strain broth into a bowl and allow to cool.
- Using a fat seperator, pour the broth into 1 quart jars with about 1/2 inch of fat on top of each one (helps keep the broth longer). If you leave at least 2 inches of air space in the top of the jars, the broth can be frozen.
Adapted from Full Moon Feast, J. Prentice