I thought it was time to make the Best Bone Broth Ever since there is so much conversation these days on the benefits of using bone broth. People are even drinking broth for its nutrients. In the past, I have always used the boxed versions of beef broth as my starting point for sauces and gravy. For the most part, they were pretty decent because they gave me the ability to make quick and easy versions of gravy allowing me to improvise using different herbs, spices, and alcohols. In my mind, I always knew that making my own broth would definitely make my gravy that much better.
WHAT MAKES A GOOD BONE BROTH?
A good bone broth has to start with a good amount of beef bones. For this recipe, I used marrow bones, shank, and oxtails. The first step is to roast the bones and the veggies. Getting some good color on the bones and the veggies is a significant part of bringing flavor into any broth. Don’t forget to deglaze your tray and get all the brown bits into your broth.
I decided to use my pressure cooker instead of cooking on top of a stove for 10 hours.
You have probably already experimented with using the pressure cooker function on your own “insta-pots“. If not, this is a good reason and time to start!
Don’t be surprised after you strained your broth and cooled it off in your refrigerator overnight, that it looks like broth “jello”. Basically, the collagen from the bones has gelatinized from the cooking process. All that means is that you did it right and you are ready to make some gravy!
You now have produced the best beef broth ever and was the perfect accompaniment to my Poutine. Check out my poutine recipe here!
The gravy recipe I used for my Poutine is found down below. The recipe includes some port for a little sweetness, green and white pepper for a little bite, and of course some of that fantastic bone beef broth that you spent about 3 hours making! For the roux, use only enough to thicken the gravy to the consistency and texture you are looking for. If it’s too thick, add a little broth. Too thin; add a little more roux.
Hope you enjoy these recipes. Make sure you leave your comments on how your dishes turned out. As always, thanks for Spending Time in My Kitchen!
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