There is always a broth cooking in my kitchen. Right now I have a chicken and a beef broth cooling outside and a crab shells from the fish monger’s for a seafood stock to make tonight. When you eat as many broths as we do, it’s important to make them differ from each other in flavor, I think. This beef bone broth has taken inspiration from a Vietnamese master stock broth. In every street corner in Hanoi there would be huge aluminum pots with master stocks bubbling away; aromas spreading through the streets.
I roasted off the bones in the oven to bring out the flavors, fried off the veg and spices in some duck fat in the pan, put in the caramelized bones, topped up with water and salt and let it simmer for about 3 hours. I added coriander stems once the broth has been taken off the hob and started to cool down.
These stocks keep for a week in the fridge, or as it is cold here now, I keep them in large pots outside. To make this beef bone broth with kale and cod that we had for lunch today, I just heated up what I needed in a saucepan, added the kale and brought to the boil. I added some grated ginger and two peaces of cod as took it off the hob and let the cod cook gently in the hot broth under a lid for less than five minutes. Super quick, easy and healthy! Just what you want for lunch.
I get my bones from a local farm shop, they give them away for free as they can’t dispose of them and have to have a bone collector collect them every week. I ask them to keep chicken carcasses, bone and marrow for me.
- beef bones with bone marrow and fat
- star anise