Subnostr

This is a batch of gelatine rich a beef stock made from cheap brisket bones.

I simmered the stock down to concentrate the stock for storage. Removed the layer of fat for seperate storage and then set the mix in a dish.

I cut it into cubes & then partially froze. It's now being bagged to put back into the freezer.

This goes into every meaty sauce I make & adds an incredible "mouth feel" to them as well as a great flavour. You can use store bought gelatine for this but you won't get the gelatine content from most store bought beef stock.

Sleventy3 2y ago

Nicely done. Been doing this lots myself. Will throw most of it into my freeze dryer to save me the freezer space.

Reply to this note

Please Login to reply.

Discussion

Brisket 2y ago

Freeze dryer? I've never used one. Does it become dry enough to store at room temp?

Fortunately I have a lot of freezer space & reducing the volume of the liquid conserves a lot. One of those blocks is enough for a huge curry or meat sauce.

I add it late in the cooking because it can burn on the bottom of the pot if left unattended. In this way you can easily do a taste comparison of the difference. It's a significant improvement - much fuller taste & better texture.

Sleventy3 2y ago

I find I don’t have to reduce it as much because the freeze dryer eliminates all water. I’m left with powdered bone broth I then store in mason jars. Good on the shelf for 30 years.

It’s nice to use as you do, and can further be useful to thicken soups or stews; because it’s a powder, it’ll soak up some water and thicken meals.