The Secret to Perfectly Flavored, Non-Funky Bone Broth: Add a Spoonful of This Spice and Roast

Salt is roasted to add to a pot of bone broth, ensuring that the broth made from beef, pork, or chicken is clear, flavorful, and delicious no matter what dish it is used in.

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Each type of beef, pork or duck, chicken has a different way of stewing and boiling bones. But in the initial step of stewing, you can all apply a small trick which is to add roasted salted egg to the broth.

How to do:


Bones stewed with roasted salted egg broth will be very sweet and clear

Step 1: Roast 1 tablespoon of salted egg.

Step 2: After cleaning the bones (if it is pork or beef bones, blanch it with the first water, rinse it again) put them into a pot and pour water over them. Add roasted salted egg (not refined salt) into the pot and put it on the stove.

Step 3: Boil the bone pot on the stove with the highest heat until it boils, then turn it down to let the broth simmer slightly. Absolutely do not add spices, MSG or fish sauce at this time. Boiling with low heat will help the sweet water in the bone to be released slowly, making the broth more flavorful and attractive. When stewing the bones, you should also skim off the foam regularly to make the broth clear. Each type of bone will have a different stewing time. Remember to open the lid during the stewing process.

Skim off foam while stewing

Step 4: After the bones become soft, the broth will become sweet and clear, you can continue to cook different dishes accordingly.

Note:

For pork bones: After stewing with salted egg until it’s done, you can add dried onions or papaya to make the broth sweeter and clearer.

Depending on the dish, you can add suitable spices after stewing the broth

For beef bones: Beef bones are more complicated than other types of bones in the processing and stewing time. When processing, cut the beef bone tube in half, soak it in water to remove the residue. Then, bake the bones at 250 degrees for about 20 minutes, then blanch the bones and blanch them with the broth of roasted salted egg.

Beef bone stewing usually takes at least 2-4 hours or if it’s more complicated, it may take 6-7 hours. After stewing beef bones, the other spices will decrease. If cooking pho, you can grill ginger, onions, and star anise. If cooking beef noodle soup, you can add lemongrass, fried onions, and shrimp paste…

Chicken or duck is stewed, boiled with roasted salted egg, then add crushed ginger

For chicken or duck: If boiled or stewed chicken to cook pho, after stewing, you can add grilled ginger and onions to the broth. With boiled duck or goose, you can also add crushed ginger to the broth to bring out the aroma.

According to Family & Society

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Frequently asked questions

The key to achieving a perfectly flavored bone broth without any unpleasant funkiness is to add a spoonful of spice and roast the bones beforehand. Specifically, adding a teaspoon of turmeric powder per cup of broth can work wonders for the flavor and also provides anti-inflammatory benefits. Roasting the bones in the oven beforehand adds depth of flavor and ensures a rich, golden color.

A common issue with bone broth is that it can sometimes develop an unpleasant, funky smell and taste. This is often due to the presence of impurities and bacteria in the bones themselves. To avoid this, it’s important to source your bones from a reputable supplier and ensure they are fresh. Cooking the bones at a gentle simmer, rather than a rolling boil, can also help prevent the release of funky flavors. If your broth does turn out funky, adding a spoonful of spice like turmeric, as well as a squeeze of lemon juice, can help mask the off-putting flavors.

Turmeric is a powerful anti-inflammatory spice that has been used in traditional medicine for centuries. When added to bone broth, it not only enhances the flavor but also boosts its nutritional value. The active compound in turmeric, curcumin, is known for its ability to reduce inflammation throughout the body, support joint health, and boost cognitive function. Additionally, turmeric’s earthy and slightly bitter flavor profile complements the richness of bone broth beautifully.

As a general guideline, it is recommended to add approximately one teaspoon of turmeric powder per cup of bone broth. This amount can be adjusted to suit your personal taste preferences. Start with a smaller amount and gradually increase until you find the right balance for your palate. It’s important to note that too much turmeric can overpower the delicate flavors of the broth, so use it sparingly.

Either fresh or ground turmeric can be used in bone broth, depending on your preference and availability. Fresh turmeric root has a slightly more intense flavor and adds a vibrant golden color to the broth. If using fresh turmeric, peel and grate the root before adding it to the broth. Ground turmeric powder is more convenient and easily accessible, and it still provides the same health benefits and flavor enhancement.