Cooking & Baking
Related: About this forumCan someone give me a good recipe for beef broth? I would prefer a broth that had an
Asian slant in flavor, kind of pho without the rest of the pho in it.
Arkansas Granny
(31,514 posts)I know that she likes to use knuckle bones and oxtails, but I'm not sure what she uses for flavoring. She cooks it for hours and then discards the bones and any meat on them because all the flavor is in the broth at that point.
Arkansas Granny
(31,514 posts)She uses 2 parts beef bone with one part of pork neck bone or chicken (thigh or just bone). The beef bone is for the smell of beef and the pork or chicken is for sweetness. She cleans the bones with warm water, puts them in a big pot with a lot of water, adds salt and cooks for 8 hours. She cooks on high at first and skims all the floating stuff out, then turns the heat to medium.
She adds 1 big onion, 3 inch long piece of ginger, 1 4-5 inch stick cinnamon, 5-8 star anise and 1/2 tablespoon whole clove. My son likes the broth sweet, so she adds rock sugar (which has a defferent taste than white sugar). She says a lot of MSG and rock sugar will make it taste like Laotian and Thai style.
She says they have small bags of spices for Pho at the Asian market. When she uses that she still adds fresh onion and ginger. She adds a pinch of MSG when the broth is done.
She suggests that the onion, ginger, cinnamon, star anise and clove can be baked in the oven until they smell good before adding to the broth. I've never seen her do this, but it must be like "blooming" the spices in a skillet like I've seen on some cooking shows.
Adding a bit of MSG at the end will make the broth taste Asian style.
Fish sauce will darken the broth and make it taste sour.
Don't cover the pot while cooking and skim all the stuff floating on the surface to make the broth clear.
I hope this gives you some ideas. Let me know how it turns out.
Ecumenist
(6,086 posts)and let you know how it turns out. I can't wait!! I think that I'm going to bake the onion and spices too to enrich it. I don't know that I'm going to add rock sugar to it, (not difficult at all for me to find these ingredients; I live in Northern California and there are several LARGE Asian supermarkets here) but I think this will hit the spot.
blaze
(6,358 posts)This sounds yummy!!!!
I've never used MSG before... but it sounds critical to the recipe.