Beef Bone Broth
Rich in extracted savory compounds with a dense warming meat base. Works well for restorative broth, soups, and sauces that need deeper flavor. Long simmering gives it a rounder and more concentrated taste.
Rinse beef bones (600 g) and soak them in water (1 l) with 9% vinegar (10 g) for 30-40 minutes. Rinse again, transfer to a pot, cover with water (3 l), and add bay leaf (2 g) and onion (60 g), halved.
Bring to a boil, skim the foam, lower the heat to minimum, and simmer covered for 3 hours. Strain the broth and serve it hot or chill it for other dishes.
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