Creating A Rich And Hearty Hot Pot: The Magic Of Bone Marrow Broth

Bone broth is a great base for hot pot due to its light and balanced flavour. It is also a nutritious and easy-to-make addition to any dish. Making bone broth is simple and can be done in a stockpot, slow cooker, or instant pot.

To make bone broth, you will need bones rich in marrow, such as beef marrow bones, oxtails, or pork bones. You can also add vegetables like onions, garlic, and carrots for extra flavour.

First, rinse the bones and place them in a large pot. Cover them with water and bring it to a boil. Drain the water and rinse the bones again. This step will remove any impurities and give you a clear broth.

Next, dry the bones with a paper towel and season with salt. Arrange the bones in a roasting pan and roast them in the oven at 400 degrees Fahrenheit for 45 minutes, or until they are golden brown.

Once the bones are roasted, place them in a heavy stockpot and add cold water, onion, garlic, salt, black peppercorns, and a splash of cider vinegar. You can also add bay leaves and other vegetables for extra flavour.

Bring the pot to a boil, cover it, and reduce the heat to low. Let the broth cook for at least 8 hours, checking on it every couple of hours to ensure the bones are still submerged.

When the broth is done, remove the bones and strain the liquid to remove the vegetables and other ingredients. Your broth should have a rich golden colour.

You can store your bone broth in the fridge for up to five days or in the freezer for longer.

Now you have a delicious and nutritious bone broth to use as a base for your hot pot!

Selecting and preparing the bones

Firstly, select the type of bones you want to use. Traditional recipes recommend using bones rich in marrow and flavour, such as beef marrow bones, oxtails, beef feet, or beef neck bones. You can also use chicken or pork bones. If you're making a hot pot, consider using meaty pork bones, such as pork neck or leg bones.

Once you've selected your bones, gather and rinse them clean. Place the bones in a large pot and fully submerge them in water. Bring the water to a boil to blanch the bones and remove any impurities. Drain the water and rinse the bones again.

The next step is optional but recommended: roasting the bones. To do this, dry the bones with paper towels and season with salt. Arrange the bones in a roasting pan and roast in a hot oven at 400 degrees Fahrenheit for about 45 minutes, or until they turn a golden caramelized colour. If you don't have an oven, you can sear the bones in a hot skillet with a bit of oil.

After roasting, place the bones in a heavy stockpot, along with any drippings released during the roasting process. Add enough cold water to submerge the bones, and you're ready for the next step!

Blanching the bones

To blanch the bones, start by placing the bones in a large saucepan or stockpot. Cover the bones with cold water and place the pot on high heat. Bring the water to a boil and cook the bones for 20 minutes. After blanching, it is important to rinse the bones under cold running water to remove any remaining impurities.

Once the bones have been blanched and rinsed, they can be transferred to a roasting pan and placed in the oven to roast. Roasting the bones helps to bring out the flavor and adds depth to your bone broth.

Roasting the bones

To roast the bones, preheat your oven to 400-450°F. Place the bones in a heavy-bottomed deep roasting pan, or on a parchment paper-lined baking sheet. If you're using beef bones, rub both sides with olive oil and kosher salt. Roast the bones for about 30 minutes, until they are a darker colour. You can also brush the bones with tomato paste and return them to the oven for an additional 10 minutes. The acid in the tomato paste helps to dissolve the connective tissue in the bones and adds extra flavour.

If you're roasting bones for marrow, use beef or veal bones and place them vertically on the baking sheet. Sprinkle them lightly with salt and roast for 15 minutes. Then, remove the bones from the oven and scoop out the marrow with a spoon or butter knife.

Adding aromatics and vegetables

Aromatics and vegetables are essential components of a delicious and nutritious bone marrow broth for hot pot. They add depth of flavour and boost the nutritional value of the broth. Here are the steps and tips for adding aromatics and vegetables to your bone marrow broth:

Selecting the Aromatics and Vegetables:

• The aromatics typically used in bone broth are garlic and onions, also known as aromatics. You can also include other aromatics such as scallions, coriander (cilantro), and ginger to enhance the flavour.
• For vegetables, carrots, celery, parsnips, and garlic are popular choices. You can also add mushrooms, cabbage, spinach, and bok choy to your hot pot.
• Fresh herbs like sage, rosemary, thyme, and parsley can further enhance the flavour of your broth.

Preparing the Aromatics and Vegetables:

• Clean and cut the vegetables into uniform sizes to ensure even cooking.
• Lightly smash or mince the garlic cloves to release their flavour.
• You can choose to sauté the vegetables in a pan with some oil before adding them to the broth. This will bring out their flavour and add a nice brown colour.
• If you're using an Instant Pot, you can add the vegetables directly to the pot with the bones and other ingredients.

Combining the Aromatics, Vegetables, and Bones:

• Place the bones, vegetables, aromatics, herbs, and seasonings in your pot.
• Add enough water to just cover the bones and vegetables, usually about 3/4 full in an Instant Pot.
• If using an oven, you can roast the bones and vegetables together before adding them to the broth. This will enhance their flavour and colour.
• Bring the broth to a boil and then reduce the heat to a simmer. Cook the broth for at least 2 hours to allow the flavours to meld and the nutrients to be released.

Remember, you can adjust the types and amounts of aromatics and vegetables based on your personal preferences and what's available. Don't be afraid to experiment and find the combination that suits your taste!

Simmering the broth

Step 1: Blanching the Bones

First, gather your marrow bones and give them a good rinse. Place the bones in a large pot and cover them completely with water. Bring the water to a boil on high heat. This step is known as blanching and helps remove any impurities from the bones. Once the water reaches a rolling boil, drain the water and rinse the bones again.

Blanching is an optional step, but it is recommended if you want a clear, golden bone broth.

Step 2: Roasting the Bones

Roasting the bones is the next important step to develop deep, rich flavours in your broth. Start by drying the bones with paper towels and seasoning them with salt. Arrange the bones in a roasting pan and place them in an oven preheated to 400 degrees Fahrenheit. Roast the bones uncovered for about 45 minutes, or until they turn a golden caramelized colour.

If you don't have an oven, you can achieve a similar result by searing the bones in a hot skillet with a bit of oil.

Step 3: Assembling the Broth

Once your bones are nicely roasted, transfer them to a heavy stockpot. Don't forget to include any drippings or juices released by the bones during roasting, as they add flavour to your broth.

Add enough cold water to the pot to completely submerge the bones. At this point, you can also add some flavourful ingredients like onion, garlic, salt, black peppercorns, and a splash of cider vinegar. You can further enhance your broth by adding carrots, green pepper, celery, and bay leaves.

Step 4: Simmering the Broth

Place the pot on your stovetop and turn the heat to high. Once the broth reaches a boil, cover the pot and reduce the heat to low. Allow the broth to gently simmer for at least 8 hours. It's important to check on your broth every couple of hours to ensure the bones remain submerged. If necessary, add more water to keep them covered.

Some chefs recommend placing the pot in the oven overnight at a low temperature of about 220° F for an even slower cook.

Alternatively, you can use a slow cooker for this step. Simply add the roasted bones, vegetables, and other ingredients to the slow cooker, cover with water, and cook on low heat for 24 hours.

Step 5: Straining and Storing the Broth

Once your broth has simmered for the desired time, remove the bones and strain the broth through a mesh strainer to separate the liquid from the solids. Your strained broth should have a rich golden colour.

Allow the broth to cool, then store it in a food-safe container. Bone broth tends to develop a jelly-like consistency when cooled due to its high gelatin content. You can store your homemade bone broth in the fridge for up to five days or freeze it for longer-term storage.

Now you have a delicious and nutritious bone marrow broth ready for your hot pot or any other recipe that calls for broth!

Frequently asked questions