I've been enjoying snowy days snuggled up at home more than almost anything. Watching the snow fall while a good meal is simmering away may be my favorite thing in the entire world. Enter bone broth. Aside from the health benefits of bone broth (especially when veggies are involved) this recipe is absolutely delicious. The umami is on point and it is oh-so filling.
We live just a mile from a local butcher, so when I need bones, that's where I look first. The owner recommended I do a mixture of beef bone and pigs foot and ohhhhh man was it a good combination. This recipe is veggie heavy and yields a deliciously flavorful and complex broth.
Blended Broth
Ingredients
beef bone
pigs foot
1 leek, cleaned and halved
1 white onion, halved
8 cloves garlic
6 dried shitake mushrooms
parmesan rind (optional)
3 carrots, cut into 3 chunks
3 celery stalks, halved
1/2 bunch parsley
1" ginger, sliced
water
2T chopped parsley
salt + pepper
Instructions
- Place all in ingredients *except for parsley* in slow cooker. Cover with water and let simmer on low for 18-24 hours. Add in parsley for last 2 hours.
- Strain broth into a large bowl, reserving beef bone for future use. and separating out onion, mushroom, garlic cloves and carrots.
- once slightly cooled, place broth in high powered blender with reserved veggies. Blend until smooth. Season with salt and pepper as needed and top with chopped fresh parsley before serving.
