We started with all the trim: fat, silver skin and sinew. We ran it through a grinder and then slowly cooked it on the stove. We added aromatics: smoked paprika, onion, and garlic. The fat rendered, the other bits eventually browned. We strained off the flavored beef fat and reserved it for a variety of cooking purposes. We put the browned meat and fat bits into a pressure cooker. We added apple cider, red wine, soy sauce and kombu. We cooked the mess for 45 minutes at high pressure. We let the pressure dissipate naturally and then completely cooled the broth. We left the fat on top of the bouillon overnight to infuse flavor. Once the fat was solidified we removed it in large chunks and added it to our other rendered fat. What laid beneath was a rich, intense gelatinous meat jelly. By using the pressure cooker we were able to denature the silverskin and other connective tissue and convert it to gelatin. No bones. No waste. All flavor
Years Past:
