WORDY RIGHT? Bottom line...eat it!
INGREDIENTS:
- 4 qts filtered water
- 2lbs beef bones (ask butcher for soup bones)
- 1tbsp sea salt
- 3 garlic gloves, peeled and diced
- Place all ingredients in a slow-cooker and set to high. Bring stock to a boil. Then, reduce heat to low. Allow the stock to cook for at least 12hours, but 24hrs is ideal.
- Turn off the slow-cooker and allow stock to cool. Strain the stock through a fine mesh strainer or cheese cloth. Place the stock in the refrigerator and allow to cool further. Once completely cooled, a layer of fat solid will appear on the top of the broth, carefully remove and discard.
- The finished broth should be gelatinous. Place the broth in mason jars for quick use or ice cube trays for future use.
PHO IT UP
I add 4 pieces of star anise to get it the flavor of "Pho", however I do not add the fish sauce until I make "Almost Pho".
COMMENTS: I like to store my broth in ice cube trays and place in a bowl with meatballs for a quick meal.
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