Meat Broth Food

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)

Steps:

• Gather the ingredients.
• In a large saucepan, brown the cut surface of the onion without oil.
• Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
• Bring everything to a simmer and cook for at least 15 minutes.
• When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
• Gather the ingredients.
• While the broth is simmering, cut the pork into bite-sized pieces.
• Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
• Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
• Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
• Clean and separate the cauliflower into bite-sized chunks.
• Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
• Place in separate serving dishes. Keep everything covered and cool until ready to eat.
• Gather the ingredients.
• Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
• Add salt, pepper, paprika, and optional lemon juice to taste.
• Gather the ingredients.
• In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
• Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
• Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.

BEEF BONE BROTH

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

BEEF BROTH

Steps:

• Place soup bones in a large shallow roasting pan.
• Bake in a 450 oven about 30 minutes or till well browned, turning once.
• Place soup bones in a large pot.
• Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
• Add water mixture to pot.
• Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
• Add rest of water and bring to boil.
• Reduce heat.
• Cover and simmer for 3 1/2 hours.
• Remove soups bones.
• Strain broth.
• Discard vegetables and seasonings.
• If using broth while hot, skim fat.
• Or chill, then lift off fat.
• Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

BASIC BEEF BABY FOOD

Steps:

• Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
• Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.
• Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.
• Eat: serve to baby plain or added into another puree.
• Freeze: store a small portion in the fridge and freeze the rest for another meal.

MEAT BROTH

Steps:

• Cut the onion into two or four, peel I'd desired.
• Peel the carrot and break it into three. Break the celery stalks also.
• Peel the potato, leave it whole.
• Peel the parsnip, if using, use half, or all.
• Core the bell pepper, any color is fine.
• Wash the chicken well, taking out any innards, trim fat or skin, if desired.
• Wash the roast, pierce the fat in a few places with a steak knife.
• Tie the roast with cotton string in at least three places, rolling it, if nessecary.
• Wash the bones.
• Put all of these ingredients into a soup pot.
• Add the broth, a little wine (or vinegar), and water to cover the ingredients.
• Bring to a simmer. When approaching the boil, drop the heat.
• Skim with a spoon or small sieve.
• When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
• Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
• Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
• The broth may be turned off now, or continue to cook a little while.
• Set off heat for an hour (or less).
• Discard the vegetables and bones using a slotted spoon or a pair of tongs.
• Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
• Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
• The next morning, pull off the fat, keep if you have a purpose, or discard.
• Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.