Beef Broth with Bacon

Ingredients

• Beef hoof 20 oz
• Thick Beef Rib 15 oz
• Carrot 5 oz
• Celery salt 5 oz
• Shallot 0 oz
• Leek 0 oz
• Spanish onions 0 oz
• Allspice berries 7 pieces
• Pasilla Pepper 1 tablespoon
• Lemon-Pepper Mix 1 tablespoon
• Bay leaf 2 pieces
• Parsley to taste
• Lemongrass 0 oz
• Mild Chili Spice 0 oz
• Pink Himalayan Salt to taste

Step-by-Step Guide

Step 1

Place the bones and ribs in a baking dish.

Step 2

Chop the vegetables coarsely.

Step 3

Preheat the oven to 355°F. Roast the bones for 35 minutes.

Step 4

Make cuts in the chili pepper. Removing the seeds is optional, as they will add more heat.

Step 5

Slice the lemongrass into fibers.

Step 6

Remove the leaves from the parsley stems.

Step 7

Take out the roasted bones.

Step 8

Transfer the bones to a pot.

Step 9

Place the vegetables in the baking dish with the rendered beef fat. Mix well.

Step 10

Roast the vegetables for 15 minutes at 355°F.

Step 11

Remove the roasted vegetables.

Step 12

Transfer the vegetables to the pot and cover with water.

Step 13

Bring to a boil and skim off the foam. Reduce the heat and ensure the broth does not boil.

Step 14

After 1 hour, add the lemongrass, allspice, and bay leaves. Cook for another 3 hours.

Step 15

Add the parsley stems and chili pepper. Cook for another hour.

Step 16

Sauté the chopped bacon.

Step 17

Once it is browned on all sides, transfer it to a plate.

Step 18

Strain the finished broth, season with salt to taste. Add the bacon and serve.