I'm not sure if I shared by past beef broth failures. I wasn't aware that beef broth was not made the same way that chicken broth was. Oops.
Our apartment smelled like decomposing animals for about a week after that.
Nasty.
This time, however, I was armed with the frozen scraps of my dad's rib roast, a thick marrow bone, and Kelly the Kitchen Kop. Well, not in person, but still, she helped... by writing a post....
Anyway. I started by defrosting my dad's frozen bones.
RIB bones....
from a cow... You know what I mean.
I roasted the marrow bone at 400 until it started to smell really good. After discarding the grease and choppping off the extra fatty parts, I added it to the crock pot with a sliced up carrot, some celery, an onion, and some potato bits (from a future post). Then, it was seasoned with roasted garlic, sea salt, oregano, and too much parsley.
I somehow always forget that the parsley jar doesn't have a shaker top. I shake it as if it's going to come out slowly and lose about 1/4 of the jar before I realize that is it POURING out. Good thing I like parsley.
The ingredients were then covered in water and cooked overnight. In the morning I strained it and froze it into 2 cup baggies. The house smells good, like beef stew!!! Whoo hoo!!!
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i have some powdered garlic that was the same way for me, so I took a sharpy and wrote on it "no shaker top" and it keeps me from over seasoning.
ReplyDeleteI so want to make beef broth, but it really scares me. Maybe soon since you made it sound so easy