Master Broth | Recipeats

This broth is rich in skin/connective tissue, not just bones. It helps ensure low histamine and preserves amino acids.

Ingredients

Obtain cow feet from a butcher, preferably large butchers with a variety of cuts.
Cut the cow feet into pieces, aiming for smaller pieces if desired.
Braising Option: Decide whether to braise or not. Braising adds fat to the end product; skip for a leaner broth. Braising doesn’t significantly affect taste.
Use an 8-liter pot for the broth. Add the cow feet pieces to the pot.
If braising, brown the cow feet for a bit. While browning, pour about 200 ml of white kitchen vinegar over the meat.
Cover the cow feet with water and let it simmer for about 1.5 to two hours with the lid on.
During simmering, periodically skim off foam and any excess fat used for braising.
(Optional) Add salt to taste later in the cooking process.
Around the 1.5-2 hour mark, remove the bones when the skin has softened enough to be cut off easily (usually 2-3 hour mark).
Let chill until it’s possible to cut off as much skin off the bones, and add these bits back to the broth. Let boil for 30-45 min more.
Blend the entire mixture with a hand blender until there are almost no discernible bits of skin, and let boil for another 30-45 min.
Strain the broth and use it as a base for soups, stews, or enjoy it on its own.