foto ilustrasi: YouTube/@chefnodi; shutterstock.com
Brilio.net - Beef bones are an inseparable ingredient from various traditional Indonesian dishes. From savory oxtail soup to meatballs with thick sauce, beef bones play an important role in creating a distinctive taste. In addition to providing flavor, beef bone broth is also rich in nutrients such as collagen, calcium, phosphorus, and other important minerals that are good for bone and joint health.
In the culinary world, beef bones are often used to make broth as the base for soup, meatballs , rawon, or konro. However, the main challenge in processing beef bones is the boiling process which takes a long time and often produces an unpleasant gamey aroma. This can reduce the enjoyment of the dish being made.
Boiling beef bones actually aims to extract the nutrients in the form of nutrient-rich broth. This process takes time because of the dense bone structure and fat content that needs to be managed properly. Without the right technique, the broth can become cloudy, oily, and smell bad.
Well, BrilioFood reviewed several steps on Friday (24/1) to prepare the right stock to produce clean and delicious-smelling stock:
1. Bone selection
illustration photo: YouTube/@chefnodi
- Choose bones that are still fresh and pink in color.
- Make sure there is no unpleasant odor or greenish color
- Prioritize bones that have marrow and joints for a richer broth.
2. Initial cleaning
- Wash the bones with running water until clean
- Remove any remaining blood
- Remove any excess fat that is visible
Here are the detailed steps to get a clean and tasty broth:
1. Blanching (Initial Boiling)
- Boil water until boiling
- Add beef bones
- Boil for 5-10 minutes until the dirt and blood comes out.
- Discard the first boiling water and wash the bones with cold water.
2. Main Boiling
- Prepare a large pot with new water.
- Add the blanched bones
- Use high heat until it boils
- Reduce heat and simmer for 2-3 hours.
- Remove floating foam or fat periodically
To get a fragrant broth that doesn't smell gamey:
- Add 2-3 pieces of bruised ginger
- Add 2 stalks of crushed lemongrass
- Insert 3-4 bay leaves
- Give 2 thumbs up to the crushed galangal
- Add 5-6 whole cloves of crushed garlic.
The following spices will enrich the flavor of the broth:
- 2 onions, roughly chopped
- 1 large carrot
- 2 stalks of spring onions
- 5-6 whole black peppercorns
- Salt to taste (add in the last 30 minutes)
A good stock has several characteristics:
- Clear brownish color
- Savory and fragrant aroma
- Rich and deep taste
- The texture is slightly thick when cold.
- Not excessively oily
Once the broth is cooked, strain and cool to room temperature. The broth can be stored in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months. For use, the broth can be reheated and used as a base for various dishes such as soup, meatballs, or rawon.
By following the guide above, the process of making beef bone broth will produce a clean, savory, and odor-free broth. The main key lies in the proper blanching process, the use of low heat during the main boiling, and the selection of the right spices to eliminate unpleasant odors. The resulting broth will be the perfect base for a variety of delicious soup dishes.
(brl/tin)
