Alton Brown Bone Broth Recipe

AB's Beefy Broth Recipe Alton Brown Food Network

WebNov 14, 2016 · Directions. Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining …

Rating: 4/5(17)
1. Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
2. Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

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Paella Alton Brown

WebCombine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. Heat the olive oil in the paella pan on the prepared …

Rating: 5/5(5)
1. Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
2. When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
3. Meanwhile, halve the tomatoes and remove the seeds to a fine-mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
4. Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200ºF. Remove the broth from the heat and cover to keep warm.

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