Yoo hoo

Either it is a traditional Vietnamese, Italian or English cuisine; we will all have to come across using different kind of stocks/broths while cooking. These easy making stock/broth making recipes will be updated regularly for your usage ❤

Hit Ctr+F, then type in which one you need !

stock

BEEF

–         Best part is knuckle

–         If you want your beef stock to have that brown color, oven in 400oF first in half an hour with chopped celery+onion+carrot

–         Place beef bone and roasted vege in a stock pot, filled with cold water. Add more celery, bay leaves if necessary

–         Reduce when boiled and bring to low simmer for at least 3hours

–         After takeoff all the bone and vege out, leave to rest

–         If you want to freeze your beef stock for later use, chilled it in the fridge first, then take all chilled fat on the surface out, and then in jar/container

BEEF BROTH FOR SPICY BEEF NOODLE ( BUN BO )

  • To clean beef bone: In boiled water, quickly stir the bone with a bit of salt. Rinse under cold water, leave to rest
  • In a large cooking pot, add in beef bone + 2 Lemongrass +pineapple for at least 2 hours + 1/2 tspn of salt
  • Over a high heat pan, quickly saute finely chopped lemongrass+tomato paste+chilli, then pour into the broth
  • When boiled, add in “shrimp paste” (Mam ruoc). Season again with salt + sugar + fish sauce before serve

BEEF BROTH FOR PHO

–         Best part of the tail/knuckle

–         To clean the bone: In boiled water, quickly stir bone with a bit of salt. Rinse under cold water

–         Ginger, grilled, take off the burn outside.

–         Onion, grilled, peeled burn part out

–         Shallot, grilled, peeled burn part out

–         Star anise, cinnamon, black cardamom

–         In a large pot, add in beef bone + all above ingredients, fill with cold water then put in high heat

–         Reduce when boiled and bring to low simmer in at least 3hours

PORK / FISH / CHICKEN

–         Clean bone with salt

–         In boiled water, quickly stir bone with a bit of salt

–         Rinse through cold water

–         Place bone in stock pot with carrot, celery/onion, and parsnip. Fill with cold water then put in high heat. With Fish, add dill.

–         Reduce when boiled and bring to low simmer in 2hours

–         Scoop away fat/scum that rises to the surface

–         Tips: parsnip will help to make clear broth

VEGE

–         Simmer carrot, mushroom, parsnip, celery, potato in 1 hour

Bon appétit!!

Erin M. ❤

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