Thu 31 May 2018
Read other related stories: Beef , Gas Grill Techniques , indirect cooking , Soups
SMOKED BONE BROTH FOR HEALTH & FLAVOR
Smoked beef bones by using cooking wood chunks over the grill heat shields or gas grill diffusers are easy! The smoke flavor and slow simmer root vegetables are building flavor profiles for this unique smoked bone broth recipe. Simmering food with aromatic vegetables sometimes lacks taste that smoking wood chunks add. Read how easy it is!
Know up front, that making broth from bones has been in our human history for a very long time. It’s not new but I will say that over the past several years, it has gained in popularity for its health benefits and ability to cleanse the body.
Here’s what has been reported to improve when you consume bone broth: ease joint pain, reduce or prevent degenerative joint disease, promote hair and nail growth, enrich the blood, aid in digestion, build muscle, boost the immune system, and improve memory.
Bone broth is all about depth of flavor. I am going to dig deeper into the flavor option and smoke the bones rather than roast them to bring an umami-type flavor to my broth. Warning: you will need about 12-14 hours for the entire process so be sure to plan for this timing.
Grill Set Up
The gas grill I’m using is equipped with 4 burners and heat shields over those burners. I’ll be preheating my grill using all 4 burners then shutting off the two burners on the left side and reduce the heat level to medium-low on the right side. I add two wood chunks to the heat shields on the lit side of the grill. Then on to my bones on the left side grill grate, where the burners are turned off. These will stay on the grill for about 3 hours, with one turning of the bones at the halfway point. Then off the grill and into a stock pot go my smoked bones for the start of the broth.
Simmering We Go
The extra depth of the smoke flavor will be gently revealed in our broth and does not overpower or obsolete the benefits of the broth. To start the broth process, place the bones in the pot and fill the stockpot with cold, clean water. Be sure the water is about four inches above the bones. Allow the bones and water to come to a rapid boil, then reduce the heat to a simmer. The bones should simmer for a least 6 hours. During that time, you can check and skim off any impurities from the top with a spoon. While they are simmering you can prepare the vegetables, herbs, and spices that will be added to the mix.
Mirepoix and More
Now it’s time to add even more nutritional value to our broth. Start by selecting the aromatic vegetables for your mirepoix. I’ve taken leeks, carrot, celery, Napa cabbage, and a few broccoli stems. To this, I’ve also included about 8 cloves of garlic, thyme, basil leaves, and a ¼ cup cider vinegar. Place everything in the pot and stir to mix and submerge. Cover the pot and allow this to simmer for about 8 hours. Enjoy the great smell that will fill your home!
Strain and Portion
You’ve been smelling this awesome bone broth for nearly 14 hours so now it’s time to strain it and prepare to portion it out for future use.
If you’ve used a large stockpot, you may need a couple of additional pots for the straining as the contents get heavy to pour. Once the clear broth is extracted with all the great nutritional value intact, remove the strainer and feel free to compost your vegetable/herb mixture. Allow the broth to cool and skim off any settled fat from the top layer. Then portion out the broth and get ready to enjoy its health benefits anytime.
This can be consumed as it for maximum detox benefit, in soups, or to make sauces – any way you can use broth. I’m starting off by making a bowl of pho with sprouts, soba noodles, mushrooms, spring onion, and of course, my piping hot, flavorful, smoked bone broth.
Stater Ingredients for Bone Broth
- 6-8 lbs. of beef bones
- 1 lb. celery
- 2 lbs. onion
- 1 lb. carrot
- 4-6 bay leaves
- 8 cloves garlic
- ¼ bunch fresh thyme
- 2 teaspoons sea salt
- 1/4 cup cider vinegar