bacon broth
I love using this broth to make mashed potatoes. I boil the potatoes in the broth to cook them. They take on that smoky flavor of the broth. It is also great with noodles, or add some guanciale strips or pancetta for a more pronounced smoky taste, and throw in some beans. So many uses.
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 pound slab bacon, cut into cubes
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 large leek, cleaned and chopped
- 1 inch piece of ginger
- 6 cloves garlic, peeled
- 3 star anise
- 1 teaspoon coriander seeds
- 1 teaspoon cardamon seeds
- 1/2 teaspoon black peppercorns
- 6 sprigs thyme
- 3 sprigs rosemary
- 1 tablespoon Kosher salt
- 2 tablespoons sherry vinegar
How To Make bacon broth
-
Step 1In a large stock pot, add the olive oil. Add the bacon, celery, carrots, onion, and leeks. Cook until the veggies start to soften and the bacon is browned. About 15 minutes. Add 8 cups of water.
-
Step 2Place the remaining ingredients except the vinegar in the water and bring to a boil. Reduce to a simmer and cook for 1 1/2 hours.
-
Step 3Put the broth through a fine mesh strainer, pushing the solids to get as much flavor as possible. Discard the solids. Add the vinegar and taste to adjust for salt.
-
Step 4Place in the refrigerator overnight to make it easy to remove fat. Use within 5 days or freeze up to 3 month.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes