Basic Beef Broth
February 22, 2024 by Kimberly
Discover the rich, savory goodness of homemade Beef Broth, a nourishing and flavorful base for soups and stews.
7 HOURS
EASY
OMNIVORE
INT.
200 PER LITER
COMFORT FOOD
CLASSICS
SOUP
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Embrace the art of cooking with my homemade Beef Broth recipe. This nutritious and flavorful broth forms a versatile foundation for countless dishes. A perfect blend of simplicity and taste, this beef broth recipe guarantees a delightful culinary experience. It’s not just a recipe – it’s a journey to explore the depths of natural flavors, making it ideal for those who love to infuse health and taste in their cooking.
How to serve:
It’s perfect as a base for hearty soups and stews. Elevate your risottos, gravies, and sauces with its rich flavor. For a personalized touch, garnish with fresh herbs or a sprinkle of sea salt. Its versatility makes it a staple in any kitchen, promising a gourmet experience with every dish.
How to store:
Cool it down and refrigerate for up to 4-5 days. For longer storage, freeze it in portions. Use ice cube trays for easy, recipe-ready portions, ensuring freshness and convenience whenever you need it.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 2.5 LITERS (APPROX. 5 FL. PT.)
VEGETABLES & BEEF
- 2 kg beef bones (4.5 lbs)
- 1 tsp clarified butter
- 400g carrots (14 oz)
- 2 onions
- 200g celery root (7 oz)
- 100g leek (3.5 oz)
- 2 garlic cloves
- 1 lemon
HERBS & SPICES
- 2 bay leaves
- 1 stem thyme
- 1 large bunch of parsley
- 5 cloves
- 1/2 tsp coriander seeds
- 1 tsp black peppercorns
- 22g salt (approx. 2 1/2 tsp)
ACTIVE: 10 min
PASSIVE: 30 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- large pot with lid
- large bowl (or a medium-sized pot)
- fine sieve (or a kitchen towel)
- Wash the beef bones well and roast in the oven at 250°C (480°F) for approx. 30 minutes.
- Wash the carrots, celery and leek and cut everything into large pieces.
- Wash the lemon and herbs too. Put the herbs aside.
- Halve the onions and lemon.
- Peel the garlic.
ACTIVE: 20 min
PASSIVE: 6 hrs
COOKING
1. Heat 1 tsp clarified butter in a large pot and fry onions, lemon, carrots, celery, leek and garlic cloves until they leave a residue.
2. Remove the bones from the oven and place on top of the vegetables. Fill up with 2.5-3 liters of cold water.
3. Now add 2 dried bay leaves, 5 allspice seeds, 5 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds and 1 bunch of parsley.
4. Put the lid on and bring to the boil over a high heat. As soon as it boils, turn the heat down to the lowest setting and leave the liquid to simmer in the pot with the lid on for 6 hours.
5. After 6 hours, remove the pot from the heat and leave to cool briefly. Remove the beef bones and any other coarse pieces of vegetables, as well as the herbs and spices.
6. Strain the liquid through a fine sieve into a medium-sized pan. Allow the broth to cool completely and then skim off any fat floating on top. I put my pot in the fridge overnight. If there is still too much fat floating on top, the broth can be strained again through kitchen towels or a fine kitchen towel. The fat residue will then stick to it. Season the broth with salt. I season with 6-8g (approx. 1 teaspoon) per liter, depending on taste.
7. The broth can now be processed directly or filled into jars.
NOTE: The calorie information may vary depending on the product used, country and region.
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