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caldo de huesos

EASY BONE BROTH

Written by missblasco on . Posted in BASICS, EASY, RECIPE, SOUPS.

Prepara un caldo de huesos, es una receta muy fácil y reconfortante, un fondo de despensa que te sacará de muchos apuros, nutritivo y lleno de sabor.
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It’s winter, so learn how to make an easy bone broth. I love having a cup of broth before dinner or lunch; it’s comforting and helps curb your appetite.

In my house, we’ve always made the typical chicken broth. I remember it as a common occurrence during the winter, and I’ve continued to make it at home.

When you have children, it’s a really convenient resource because they love a bowl of soup with noodles and shredded chicken, and it’s a quick and easy dinner.

When I found out I had gestational diabetes, back in 2010, I became very interested in “low carb” diets, including the Paleolithic diet. Although its name may sound a bit jarring, that’s what it’s called, and I don’t know what. call it something else.

In this entry you can learn a little more about this diet and find out what it consists of.

 

Bone broth is a food with a high nutritional density.

 

In the paleo diet, one of the star recipes is bone broth, which is prepared precisely with the purpose of extracting all the nutrients from them and being able to benefit from them in an easy and delicious.

To do this, it is cooked for a very long time at low temperature until a tasty broth is obtained, with high nutritional density, rich in collagen.

It can be made with beef bones, or a combination can be made with poultry, lamb, veal, pork bones, etc.

 

bone broth

 

The best thing about bone broth is its nutritional density, everything that is extracted from the bones as a result of this long period of time cooking at low temperature is like medicine for our body.

There are two very important things when preparing this recipe, the long cooking time over low heat and the use of vinegar.

 

Vinegar is an ingredient that you should not omit, you will not notice its flavor in the final result, but it will help to extract the minerals from the bones.

 

This last detail may surprise you, it is true that when preparing a traditional chicken broth, vinegar is not added, but in this case it is a step that you should not omit.

Vinegar is responsible for facilitating the extraction of nutrients from the bones and it is not enough to add the vinegar while making the broth, you have to add it to the beginning, cold, and let it rest for 30 minutes before turning on the heat.

Use a mild vinegar, ideally apple cider or just apple.

The good thing about this recipe is that it’s open, I’ll give you a list of ingredients that corresponds to how I usually make it, but you can change them.

You can choose the bones you want, the ones available at your usual butcher, you can add bones from a previous roast, chicken, lamb, etc.

You can also vary the spices, I usually use turmeric, ginger, onion powder, garlic, bay leaf, they give the broth a very special touch, but you can add coriander seeds, cumin seeds, the possibilities are endless.

If you think that cooking for more than 12 hours is an outrage, that you find it tedious and difficult to do, I tell you no, you just have to organize yourself and plan when you are going to make it.

 

To obtain a good broth, a long cooking time over low heat is necessary.

 

A great time to make this recipe is during the weekend, for example on a Sunday, you do the shopping on Saturday, and first thing on Sunday you prepare it and put it to cook, if you turn on the heat at 9 and turn it off at 23 it is 14 hours of cooking.

It is not necessary that you are at home all day, keep in mind that you are going to cook it over very low heat, you should only turn up the heat at the beginning, so that it begins to boil, then you have to lower it.

The idea is that it does not stop boiling at any time, but it should only do a “chup-chup” gently, so that the bubbles on the surface are almost invisible.

I’ll give you an example, I have an induction hob, after bringing the broth to a boil, I gradually lowered it to level 2 and that was enough, and it stayed that way for the 17 hours I had it cooking.

 

This recipe willIt helps you organize, it is an example of how to optimize resources and efforts in the kitchen.

 

If you prepare it during the weekend, you have another advantage, you have it for the rest of the week, you can refrigerate it to make soups, purees, take it as a consommé, you can also freeze it in portions and use it to make sauces and meat stocks.

This recipe is a “pantry staple” that will get you out of many troubles, it is an excellent base for other recipes.

Once the heat is off, let it cool, first to room temperature and then refrigerate.

After cooling overnight in the refrigerator, you will see how the fat from the bones rises to the surface and forms a dense layer that you can remove very easily.

After degreasing it, you already have the ready-to-eat broth, as a soup or consommé, or to prepare other dishes such as chickpea stew, lentils, etc.

 

bone broth

 

How to obtain a very concentrated broth:

If you want to go a step further, you can put the already defatted broth in a saucepan and reduce it, the idea is to boil it a little little by little for a long time so that the water evaporates and is reduced by at least a third.

This process will make your broth concentrate, the flavor will be enhanced and when it cools it will be pure gelatin. What you will get is a concentrated meat broth that you can freeze in portions and use later to enrich other recipes.

Use your concentrated broth to make sauces, add it to a meat stew, some cheeks in red wine for example, or as I said before, add it to your stew of legumes, lentils, chickpeas, beans.

I know what you’re thinking, and it is, it is the homemade and healthy substitute for industrial broth cubes.

 

If you want to obtain a concentrated broth, you must reduce it by at least a third or half.

 

Once reduced, when the broth cools it will become like a jelly, perfect for storing in ice cube trays or zip lock bags and freeze it for later use.

If reducing the broth seems too much, don’t do it, you can also store it in the freezer in the portions you think are convenient, I estimate 250-300 ml per serving and drink it as a consommé, to make soup or, as I have mentioned before, in many other recipes.

Another thing I haven’t mentioned yet is that many of the bones you use to prepare the broth have meat around them, that meat after such a long cooking time is juicy and tender, use it when you prepare soup or consommé, it’s delicious!.

 

bone broth

 

Things you’re wondering after reading this post:

 

  • “To make this broth, I’m going to make a real mess in the kitchen”.

No! You may think that making this broth is a lot of work and that you don’t feel like making a mess in the kitchen, well I assure you that you are wrong, after all, it is about dedicating some time to it and only dirtying a pot.

Perhaps the most important job is afterwards, when you have to strain it and store it in the different containers so that it cools and can be frozen later.

If there are a lot of you at home, it is likely that you will not need to store anything, keep in mind that it stays in perfect condition for 5 days well refrigerated, you can use it throughout the week until it runs out.

 

You don’t need a special pot to make this broth, there are no excuses!

 

  • “I can’t make this broth with a conventional pot”.

False, yes you can. It’s true that there are electric slow cookers that can make the whole process easier for you, but if you don’t have one, don’t give up on it. As I said before, you can cook this broth for 12 to 15 hours, from first thing in the morning until just before going to sleep, with the heat at the lowest setting; there’s no danger. If you have an induction hob, even better, they usually have a safety system that turns off the hob when it detects that it has been on for too long and is too hot. It’s also okay if you do it on a Sunday and you’re going out for a few hours to take a walk and have a snack. Turn off the heat before leaving and turn it back on.serve it when you return, the broth will not have cooled down.

 

The gelatin in bone broth is formed from the collagen in bones and is very beneficial for keeping yours in good condition.

 

  • “This broth has a lot of fat, it will make me fat!”

Calm down, it is true that freshly made bone broth has a lot of fat, all of which is stuck to the meat that covers the bones, but removing it is very simple, when it cools the fat solidifies and it is very easy to remove it.

That is why it is better to consume it the next day, as soon as you see that it is at a low or room temperature you can store it in containers (preferably glass) and refrigerate it.

When you are going to use it, just remove the layer of fat and that’s it.

 

bone broth

 

  • “Is gelatin as good as they say?”

Gelatin is very beneficial for our health, especially in old age and also for athletes, is composed mainly of collagen and provides amino acids such as glycine.

Glycine is not an essential amino acid because our body is capable of synthesizing it, but it must be provided through the diet since we produce it in quantities much lower than we need.

Glycine is essential for the creation of collagen and with age, a poor intake of glycine has fatal consequences, diseases such as osteoarthritis, joint weakness, osteoporosis and other deficiency diseases are related to prolonged glycine deficiency.

In addition, glycine is involved in many other processes such as the synthesis of hemoglobin and creatine, a state of glycine deficiency can lead to anemia, high cholesterol and muscle weakness among others.

Collagen is necessary to maintain the health of your bones so it is beneficial at any age, make sure you consume collagen regularly and you will feel strong and robust.

 

Bone broth is very comforting, especially recommended when you have the flu or a cold. I won’t say it “resurrects the dead”, but almost.

 

gelatin in bone broth
Gelatin obtained from the reduction of bone broth.

 

Why I like this recipe so much:

  • It is a very comforting recipe.
  • Especially suitable for growing children, the elderly, and athletes, due to its good collagen content.
  • Due to its high nutritional density:
    • It is rich in minerals, therefore, very suitable if you are suffering from the flu or a cold, it helps to increase your defenses.
    • Rich in gelatin and collagen (glycine).
    • Provides glucosamine (fights pain in the joints).

Also:

  • It helps me organize my week.
  • It allows me to optimize my effort.
  • With this broth I prepare other very nutritious dishes with an extra flavor.

 

After reading all this, I suppose you won’t have many doubts about the benefits of this recipe. Don’t think about it too much, get organized, buy the ingredients and get to it, you’re going to love it.

 

 

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caldo de huesos

CALDO DE HUESOS FÁCIL

Prepara un caldo de huesos, es una receta muy fácil y reconfortante, un fondo de despensa que te sacará de muchos apuros, nutritivo y lleno de sabor.
4.67 from 53 votes
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 15 hours
Course Caldo, caldo de huesos, Sopa
Cuisine CASERA
Servings 12 raciones
Calories 35 kcal

Equipment

  • Una olla convencional de 9 litros

Ingredients
  

  • 2 cda vinagre de sidra de manzana ( O cualquier otro vinagre suave)
  • 2 kg De huesos: Huesos de ternera (por ejemplo rodilla), costilla de ternera, osobuco de ternera, rabo de buey, espinazo de cerdo, huesos de pollo o gallina (muslo y contramuslo, pechuga)
  • 1 cebolla
  • 2 zanahorias
  • 2 puerros
  • 1 rama de apio
  • 1/2 col blanca
  • 2 nabos
  • 4 dientes de ajo
  • 1 cucharadita cúrcuma
  • 1/2 cucharadita jengibre en polvo
  • 1/2 cucharadita cebolla en polvo (Es opcional)
  • 4 hojas de laurel
  • 4 cucharadita sal marina
  • 5 litros agua filtrada o mineral

Instructions
 

  • Lo primero es dorar los huesos, ponlos en una fuente de horno y cocina los huesos a 180ºC durante 30 minutos.
    caldo de huesos
  • Una vez dorados, ponlos en la olla, (la que he usado es de 9 litros), añade 5 litros de agua filtrada y las 2 cucharadas de vinagre de sidra de manzana. Deja reposar durante 30 minutos.
    caldo de huesos
  • Mientras pela y lava las verduras.
  • Pasados los 30 minutos de reposo, añade las verduras a la olla, los dientes de ajo pelados y todas las especias, también la sal marina.
  • Enciende el fuego y lleva a ebullición, si sale espuma en la superficie retírala, a mi no me suele salir, así que omito ese paso.
    caldo de huesos
  • Cuando hierva, baja el fuego al mínimo, procura que siga haciendo chup chup. Yo lo hago en una placa de inducción, y lo dejé al nivel 2.
  • Deja cocer como mínimo 12 horas, y si puedes, alárga la cocción todo lo posible, yo lo tuve 17 horas.
  • Una vez apagado el fuego, deja que temple, después cuela el caldo y guárdalo en recipientes, si son de vidrio mejor, refrigera durante una noche y al día siguiente desgrásalo.
  • Saca los huesos y desmiga la carne que puedan tener alrededor, aprovéchalo todo, queda genial para preparar el consomé.
  • Si quieres obtener un caldo concentrado, una vez desgrasado, deberás reducirlo. Pero este paso no es necesario.
    caldo de huesos
  • Lo puedes conservar en la nevera durante 5 días, y también lo puedes congelar en porciones para usarlo cuando te convenga.

Nutrition Facts
CALDO DE HUESOS FÁCIL
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 163mg7%
Potassium 188mg5%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 1998IU40%
Vitamin C 22mg27%
Calcium 39mg4%
Iron 1mg6%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Keyword caldo, caldo de huesos, cetogénico, colágeno, keto, low carb, paleo, sopa
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CALDO DE HUESOS, COMFORT FOOD, LOW CARB, PALEO, SOPA

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4.67 from 53 votes (19 ratings without comment)

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