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Sophia

Sophia Rivera

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Bone Broth

10 min
24 min
Easy
2.5
|
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For any time of the year, you can prepare this recipe of Bone Broth, which will surely be one of the fastest and richest entry appetizers you can offer your guests. To give a more special touch to your beef broth, we recommend that you roast the bones in the oven and when you gather everything to cook, you boil vegetables such as carrots, celery and onion, for a better flavor. If before you had doubts about how to prepare Bone Broth, with this simple video you can prepare it every time you want to eat something warm and substantial. As a special tip, try using this broth as a soup base. What would you serve this Bone Broth with?
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Ingredients

6 servings
  • 1 tablespoon of olive oil
  • 2 kilos of beef bones
  • 1 Cup of celery cut into pieces
  • 1 Cup of leek cut into pieces
  • 1 Cup of onion cut into pieces
  • 1 Cup of carrot cut into pieces
  • 3 leaves of laurel
  • enough of Water filtered
  • 2 spoonfuls of Apple vinager

    Preparation

    Heat the oil in a saucepan over medium heat and fry the beef bones until they have color. Add the vegetables, the bay leaf and fill with water, apple cider vinegar and let it boil.
    Cover and cook the broth for 24 hours. Strain and serve hot, season with salt if necessary.

    PRESENTATION

    Serve in a glass or glass cup and consume hot. You can add a touch of lemon.

    TIPS

    Roasting the bones will have more flavor, however, it is not necessary to do so. The cooking of this broth to see from 24 to 72 hours, although if you do not feel comfortable leaving the stove on during the night, turn off the pot and continue cooking in the morning.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    812
    kcal
    41%
    Carbohydrates
    15.7
    g
    5.2%
    Proteins
    68.8
    g
    138%
    Lipids
    50.9
    g
    78%
    Fiber
    3.2
    g
    6.4%
    Sugar
    6.0
    g
    6.7%
    Cholesterol
    207
    mg
    69%
    Esha
    Rate this tip
    Ratings (2)
    Ivonne Medina-Salomon
    17/02/2019 22:26:28
    Una pregunta, puedo freir los huesos y luego transferirlos a una olla lenta para poder dejarlos cociendo por 24 horas?
    Larissa Gonzalez
    27/01/2019 21:11:45
    Y las verduras tantas horas quedan puré... Y el agua no se evapora.

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