Recipe: White Vinegar-Infused Beef Broth with Delectable Flavors
Ingredients:
1. 2 pounds of beef bones
2. 2 tablespoons of white vinegar
3. 1 large onion, roughly chopped
4. 2 carrots, roughly chopped
5. 2 celery stalks, roughly chopped
6. 1 garlic bulb, halved
7. 1 bay leaf
8. Preferred herbs (thyme, rosemary, or parsley)
9. Salt and freshly ground black pepper to taste
10. Salad greens (optional)
11. Cooked noodles or rice (optional)
Photograph – Since I’m an AI, I’m unable to provide a picture. But imagine a big pot full of bubbling broth, colorful vegetables, and fragrant herbs.
Instructions:
1. Preheat your oven to 450°F (230°C). Place beef bones in a roasting pan, and then brown them on all sides. You want a nice crust on the bones to deepen the flavor.
2. After browning the bones, transfer them to a large pot along with the white vinegar. The vinegar helps to extract minerals from the bones.
3. Turn on the heat to medium and bring the pot to a simmer.
4. Add the roughly chopped onions, carrots, and celery to the pot. Also, add the halved garlic bulb, bay leaf and your preferred herbs.
5. Lower the heat to the lowest setting and cover the pot. Let this simmer for about 6-8 hours, occasionally skimming off any scum that forms on the surface to keep the broth clear.
6. After the broth has simmered, strain it through a fine-mesh sieve or cheesecloth, discarding the solids. Season the broth with salt and freshly ground black pepper to your taste.
7. Your White Vinegar-Infused Beef Broth is now ready!
Optional: Enjoy it hot with a bowl of salad greens or noodles or cooled and used as a base for soups and stews.
Note: Store the broth in an airtight container in the fridge for up to 3 days; it can also be frozen for up to 3 months.
Enjoy this rich and robust white vinegar-infused beef broth! It’s not just nourishing but also provides you an array of delectable flavors.
