A little love letter
Dear basic beef broth,
Nobody ever posts a picture of you. You don't get the cheese pull or the glossy close-up. You just sit on the stove for hours, beef bones and carrots and celery root and a whole bunch of parsley, quietly turning water into something that tastes like patience.
And then you show up everywhere. In the soup on the first cold day, in the sauce that suddenly tastes like a restaurant, in the risotto that somehow has more depth than it deserves. You never take the credit. You don't need to.
I love the way the kitchen smells while you simmer, cloves and bay leaves and beef, the windows a little fogged. It's the coziest kind of slow.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Basic Beef Broth
Browned beef bones and vegetables, simmered low and slow for hours until the broth turns deep and rich. Hands-on time is short, the stove does the work. The base for every good soup and sauce.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
roast the bones
Wash the beef bones well and roast in the oven at 250°C for approx. 30 minutes.prep
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.brown the vegetables
Heat 1 tsp clarified butter in a large pot and fry onions, lemon, carrots, celery, leek and garlic cloves until they leave a residue.fill the pot
Remove the bones from the oven and place on top of the vegetables. Fill up with 2½–3 l of cold water. Now add 2 dried bay leaves, 5 allspice berries, 5 cloves, 1 tsp of black peppercorns, ½ tsp of coriander seeds and 1 bunch of parsley.let it simmer
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.remove the solids
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.strain & season
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 6–8 g per liter, depending on taste.store
The broth can now be processed directly or filled into jars.Pairings
Why do I roast the bones first?
How long does beef broth keep?
Why is the salt added at the very end?
Why did my broth turn to jelly in the fridge?
More pieces of happiness
Tell me how it went
A little love letter
Dear basic beef broth,
Nobody ever posts a picture of you. You don't get the cheese pull or the glossy close-up. You just sit on the stove for hours, beef bones and carrots and celery root and a whole bunch of parsley, quietly turning water into something that tastes like patience.
And then you show up everywhere. In the soup on the first cold day, in the sauce that suddenly tastes like a restaurant, in the risotto that somehow has more depth than it deserves. You never take the credit. You don't need to.
I love the way the kitchen smells while you simmer, cloves and bay leaves and beef, the windows a little fogged. It's the coziest kind of slow.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Basic Beef Broth
Browned beef bones and vegetables, simmered low and slow for hours until the broth turns deep and rich. Hands-on time is short, the stove does the work. The base for every good soup and sauce.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
