1️⃣ Clean & Prep
- Rinse the bones well
- Optional: soak in salted water 20–30 minutes to remove excess blood
👉 This helps get a cleaner, richer broth.
2️⃣ Sear for Flavor (Don’t Skip!)
- Heat a bit of oil in a large pot
- Brown the bones on all sides
This step = deep, restaurant-level flavor
3️⃣ Build the Base
- Add onions and garlic
- Stir in tomato paste and spices
- Cook for 2–3 minutes until fragrant
4️⃣ Simmer Low & Slow
- Add water to fully cover
- Toss in bay leaf
- Bring to a boil, then reduce to low heat
⏱️ Simmer for 2.5 to 3 hours
(Slow cooker: 6–8 hours works beautifully)
5️⃣ Add Vegetables
- Add carrots and potatoes in the last 40 minutes
- Let everything soften and soak up that rich broth
6️⃣ Final Touch
- Taste and adjust salt
- Sprinkle fresh herbs on top
🥄 How It Turns Out
- Meat: tender, juicy, falling apart
- Broth: rich, gelatinous, deeply flavorful
- Perfect for dipping bread or serving over rice 🍚
💡 Pro Tips (Chef Secrets)
- 🔥 Add a splash of vinegar → helps extract nutrients from bones
- 🧄 Roast bones first in oven for even deeper flavor
- ❄️ Tastes even better the next day
❤️ Why You’ll Love This
- Budget-friendly
- Packed with nutrients (collagen, minerals)
- Perfect for cold nights