Jesteśmy firmą specjalizującą się w hodowli oraz przetwórstwie bydła rasy Black Angus.
Kości szpikowe – jak piec i do czego używać [przepis + bulion]
Kości szpikowe to czyste umami. Pieczony szpik na grzankach robi wrażenie, a z kości ugotujesz głęboki bulion – bazę sosów, zup i risotta. Poniżej dostajesz proste instrukcje: jak upiec szpik (temperatura, czas, doprawienie), jak ugotować bulion (proporcje, czas, opcja pieczenia kości przed gotowaniem), oraz odpowiedzi na najczęstsze pytania.
Co to jest szpik i jakie kości wybrać
Szpik to tłuszczowo-białkowa tkanka wewnątrz kości długich (u wołu np. piszczele). Do pieczenia najlepiej sprawdzają się kości przecięte wzdłuż (łatwy dostęp) lub na rondelki (ok. 3–4 cm). Ważna jest świeżość, zapach i kolor – szpik powinien być jasny, kremowy.
Kup teraz: Kości szpikowe wołowe
Jak piec kości szpikowe – przepis krok po kroku
Czas całkowity: 20–30 min
Temperatura pieczenia: 200–230°C (góra–dół)
Porcja: 1–2 kości / osobę (w zależności od rozmiaru)
Składniki: kości szpikowe, sól gruboziarnista, pieprz, opcjonalnie czosnek, natka/kolendra, skórka z cytryny
Kroki:
Rozgrzej piekarnik do 220°C.
Przygotuj kości: ułóż na blaszce przekrojem do góry; wyłóż papierem dla wygody.
Dopraw: szczypta soli i pieprzu (czosnek – drobno starty – opcjonalnie na koniec).
Pieczenie: 15–20 min (zależnie od grubości), aż szpik będzie miękki i pulsująco przezroczysty – nie wysmaż na olej!
Wykończenie: posyp świeżymi ziołami i skórką z cytryny; podawaj od razu z grzankami.
Tipy:
Jeśli kości są bardzo tłuste, możesz je krótko sparzyć wrzątkiem (1–2 min) i osuszyć – czystszy smak.
Nie przedłużaj pieczenia – przetopiony szpik traci kremową teksturę.
Do czego używać pieczonego szpiku
Na grzankach z solą i ziołami (hit przystawek).
Do sosów – łyżeczka szpiku rozprowadzona w gorącym sosie podnosi połysk i smak.
Do burgerów/mięsa – odrobina szpiku na gorącym kotlecie to „cheat code” umami.
Z pieczonymi warzywami – marchew, pietruszka, ziemniaki: szpik jako „glazura”.
Bulion z kości wołowych – proporcje i gotowanie
Dlaczego warto?
Wywar z kości to esencja smaku – baza do zup, sosów, risotto. Kości możesz uprażyć w piekarniku dla głębszego aromatu.
Proporcje wyjściowe (na 4–5 litrów bulionu):
Kości wołowe: 1,5–2 kg (część szpikowych + ścięgnistych)
Trimming wołowy: 300–500 g (dla „ciała” wywaru) – Trimming wołowy
Warzywa: 2 marchewki, 1 pietruszka, 1 cebula przekrojona i przypieczona, kawałek selera
Przyprawy: liść laurowy, ziele angielskie, pieprz ziarnisty, opcjonalnie imbir/czosnek
Woda: 4–5 l zimnej
Opcja 1 – Bulion „prażony” (intensywny, ciemniejszy)
Prażenie kości: rozgrzej piekarnik do 220°C. Kości rozłóż na blaszce i praż 25–35 min, aż lekko się zrumienią.
Garnek: przełóż kości do garnka, zalej zimną wodą.
Trimming + warzywa: dodaj.
Gotowanie: doprowadź do wrzenia, zmniejsz do delikatnego pyrkania; zbieraj szumowiny.
Czas: 4–6 godzin pod przykryciem uchylonym (lub 1,5–2 godz. w szybkowarze).
Finał: odcedź, dopraw do smaku (sól na końcu), opcjonalnie zredukować dla sosu.
Opcja 2 – Bulion „jasny” (delikatniejszy)
Pomijamy prażenie kości, cała reszta jak wyżej; czas 3–4 godziny.
Przechowywanie i mrożenie
Pieczony szpik: najlepiej od razu po upieczeniu; resztę możesz przełożyć do zamykanego pojemnika w lodówce do 2–3 dni.
Bulion: po ostudzeniu przelej do butelek/słoików; w lodówce 2–3 dni; w zamrażarce 3–4 miesiące (porcje 300–500 ml).
Kości surowe: przechowuj w 0–2°C, mrożone do kilku miesięcy; rozmrażaj w lodówce.
FAQ
Czy przed pieczeniem trzeba moczyć kości szpikowe?
Jak długo piec szpik wołowy?
Czy pieczony szpik jest „bardzo tłusty”?
Jak długo gotować bulion z kości?
Czy dodać ocet do bulionu?
Poznaj nasze Steki Black Angus
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