Like many, Brooklyn Supper is seeing some lean times. We’re cutting back on all meat and relying much more on the butcher and much less on the farmer’s market meat guy. We are also trying to make as many of the basic staples we eat from scratch. Things like broth and apple sauce. I made both this week with very satisfying results.
After making a large batch of pulled pork, we had a few pork bones leftover, and they were perfect for making broth. Rich and extremely flavorful, this broth owes much of the robust flavor to remnants of Brian’s pulled pork sauce. I am saving my broth batch for a time when I am more interested in braises and stews; this broth would also be great in a giblet gravy.
Because I didn’t have the chance to make the broth right away, I covered and refrigerated the leftover bones. Also, I didn’t have any celery on hand when I made this, but if you do, certainly add 2-3 stalks. Behold yet another Brooklyn Supper broth recipe.
Several pork bones (we had maybe 4-5 small bones, plus a shoulder bone)
2 tablespoons olive oil
8 cloves garlic
3 bay leaves
1-2 teaspoons salt
In a large stockpot, saute the onions, carrots, and garlic in the olive oil. When they have softened, after five or so minutes, add the bones and fill the pot with cold water. Add the bay leaves, peppercorns and salt, and bring to a boil. Turn heat down so that broth is gently simmering for 5 hours, stirring occasionally.
When you are satisfied that your broth has achieved its maximum potential, strain through a mesh strainer, being sure to push out any extra juice form the ingredients. Store in clean quart jars. Allow the jars to cool, and the lids to seal, then label and freeze. Be sure to fill the jars only to the freeze line, and, if there is any doubt, leave a good two inches on top. Your broth will keep for 6 months, especially if you push it to the very back of your freezer.