Gelatinous Beef Broth

Gelatinous Beef Broth for Beef Bourguinion Servings: 1.5–2 liters Time: 6–12 hours

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the bones at 220 C or 425 F for 30 to 45 minutes if desired.

Step 2

2. Add bones onion carrots celery bay leaves tomato paste and vinegar to a large pot.

Step 3

3. Cover with cold water.

Step 4

4. Bring to a gentle simmer and avoid boiling hard.

Step 5

5. Cook on stovetop 6 to 12 hours or in a slow cooker 8 to 12 hours or in a pressure cooker 4 to 6 hours.

Step 6

6. Strain out the solids.

Step 7

7. Cool quickly in shallow containers then refrigerate until gelatinous.

Step 8

8. Add salt to taste.

Step 9

9. Freeze in 250 to 500 ml portions for up to 6 months.

Step 10

10. Use 720 to 1000 ml for Beef Bourguignon.

Step 11

Notes Beef shank in Mexico is called chamberete or chamorro. Marrow bones are hueso de tuétano. Knee bones are hueso de rodilla or hueso de caña. Oxtail is cola de res. Beef neck bones are hueso de pescuezo or cuello de res. Beef tendon is tendón de res.