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American barbecue · Soup
Smoked Bone Broth
Pork bones, carrots, onions and celery browned in smoke, then simmered for hours with mushrooms and pepper into a dark, rounded broth. It is the base for ramen, and enriches sauces, rice and couscous.
- YieldMakes about 1.9 litres (2 quarts)
- Hands-on1 h 30 min
- Total6 h 50 min
- Difficulty
Ingredients
- 2.3 kgpork bones, 5 lb; cut into 8 to 10 cm pieces, heavy femurs split lengthwise
- 4carrots, peeled
- 3onions, cut into chunks, skins on
- 2 stalkscelery, with leaves
- 3 clovesgarlic
- 5.7 Lwater, 1 1/2 gallons
- 4button mushrooms, coarsely chopped, stems included
- 1 tspkosher salt
- 1 tbspfreshly ground black pepper
- 2 tspsugar
- 2 tbspfresh ginger, gratedoptional
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