Norman’s Steak Bone Broth

Norman’s Steak Bone Broth

Do you like steaks on the grill. Heck, who doesn’t (alright, you vegetarians don’t, but I never did understand you guys). My favorite steak is a giant 2” thick porterhouse steak, seasoned perfectly and grilled so it is completely charred on the outside but still rare in the center. 

You need a hot charcoal/wood fire to do that. I like to take two split oak logs and put them about 8” apart in my grill. I then fill the area between them with charcoal. Next I pile a bunch of dry sticks on the charcoal and light it. It will eventually light the coals and when it is ready, I grill the steaks. The oak adds a nice smokey flavor to the steak. In my mind it is the only way to cook a steak.

Once you finished that wonderful steak dinner, what are you going to do with the steak bones? You wouldn’t dare throw them out, would you? They are loaded with beefy, smokey flavor that you mustn't waste. Here’s what you should do with them.

Leftover bones from 4 charred steaks

Several branches of fresh parsley

1 onion, cut in half

1 bay leaf

3 stalks of celery with leaves, broken

2 carrots, split lengthwise

1 cup white wine

4 cups water

salt

white pepper, freshly ground

Preparation

Place the bones in a large sauce pan with the water and the wine. Note, it is even ok to use the bones your guests have nibbled on. The cooking will kill all their horrible ailments, I promise.

Add the parsley, onion, bay leaf, celery, carrots along with a little salt and pepper. Bring the liquid to a boil, cover, reduce the heat and let it just barely simmer for a couple of hours. In addition to making a wonderful stock, it will make your house smell nice.

Allow the broth to cool and then strain it into a container. Refrigerate it for tomorrow’s dinner.  

Serving

Well, now I have a conundrum! What am I going to write in this ‘serving’ section? You aren’t going to serve this broth. You will use it to make some other meal. This broth will add a nice zing to many recipes and is especially good in spaghetti sauce. You use it to thin out the tomato paste. 

It is also great to use when you make gravy for roast beef. If you do that, you can serve the beef, with mashed potatoes all covered with the gravy you made with this broth. Then, add some cauliflower, a salad, and fresh homemade bread. If you do all that, open up a bottle of Cabernet Sauvignon and your dinner will be in good shape.