Sarah’s Broth Rules in Action: Simple Beef Broth Recipe
Since I’m new to blogging, I wanted to make sure that everyone understood my Broth Rules. You can’t just make a brothy manifesto and not show how to implement it. I mean, you could, but then you’d be a horrible and cruel broth dictator. So my gift to you is this post which is a short tutorial/simple beef broth recipe. I used what I had on hand so these specific beef cuts aren’t necessary. Please ask all questions in the comments and definitely leave any feedback you have. Alrighty, peasants, let’s do this! Wait, maybe you should go reread my rules first? Then you may continue.
Take a nice look at the picture below. You will see: freezer scraps, beefy ribs, bone in chuck roast and beef tendons. So far we are using Rule #2 – use freezer vegetable scraps, Rule #3 – use meat on the bone, and Rule #4 – use a gelatinous part that freaks you out: here, beef tendon.
Now look at the second picture below. Spent vegetable scraps, beautiful strained beef broth, leftover bare bones, tender beef tendon and shredded rendered meat. Here we used Rule #1- use a pressure cooker. We also have the beginnings of Rule #5 – reuse boney and gelatinous bits to start a fresh broth.
As you can see, the rendered meat is ready to be used in any way a human likes to use protein. You can use it in your next soup – why not, you just made some delicious broth. But you can also stir fry it, stuff it into rice paper or cabbage rolls, add taco seasoning and make taco bowls, add it to salads, to gluten free gnocchi with a nice tomato sauce… anything you desire.
You have two options when you are left with gelatinous and boney pieces. You can save them in the freezer for the next pot of broth you cook, or you can go ahead and make what I call a “lesser broth”. For a lesser broth, you would toss them back in your pressure cooker right away with some more freezer scraps and cook. This broth won’t be quite as flavorful as the first broth, but it’s still useful as a nourishing cooking base. Use it for cooking starches, as a poaching liquid, etc.
I tend to prefer the first option; I save my boney and gelatinous pieces and label them in a freezer bag. When I’m ready to get the next batch going, I assemble my raw ingredients (a spread similar to picture #1) and add them in for the ride. Making broth in a pressure cooker is so convenient, that I know I’ll make a new batch soon and that freezer bag won’t be chillin’ long. Non stop soups y’all. Have you seen all my soups on Facebook?
Beef tendon can be eaten as is instead of reused. It will be a teeny bit gummy, so slice it thin. Like meat, tendon can be added to soups and stir fries, but you can also dry it overnight in the fridge and then deep fry it in tallow to get a crunchy treat. If you aren’t down with that texture or deep frying in tallow (you crazy) then just add it in with the leftover bones for the next broth. The tendon will eventually melt away the longer it is cooked. Today though, I will use the tendon as is because I’m starting to like that texture in soups. The spent vegetables are plain spent. Toss or compost them. Heck, maybe your chickens or doggies will like them.
- 2 pounds beefy ribs
- 3 pounds bone in beef chuck roast
- 2 beef tendons
- Freezer vegetable scraps (as much can fill into your pressure cooker. Example: carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc
- Cut up the roast and ribs as necessary to fit into your pressure cooker.
- Add everything to the pot and fill with water to max line.
- Cook on high pressure for 60 minutes.
- Allow to release pressure naturally.
- Cool and strain broth and render all meat off the bones. Discard all spent vegetables. Keep bones/gelatinous pieces and reuse them as specified in blog post.
- Use strained broth immediately or freeze for future use.
Please leave any questions in the comments. Thanks and hope you enjoy!