Basic Beef Broth
February 20, 2024 by Kimberly
Discover the rich, savory goodness of homemade Beef Broth, a nourishing and flavorful base for soups and stews.
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TOTAL TIME
7 hrs
SERVES
2.5 liters / 5 fl. pt.
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
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.
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.
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.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Basic Beef Broth
- Total Time: 6 hrs + 30 min
- Yield: 2.5 LITERS (APPROX. 5 FL. PT.) 1x
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large pot with lid
- large bowl (or a medium-sized pot)
- fine sieve (or a kitchen towel)
Ingredients
Units
Scale
VEGETABLES & BEEF
- 2 kilograms beef bones
- 1 tsp clarified butter
- 400 grams carrots
- 2 onions
- 200 grams celery root
- 100 grams leek
- 2 garlic cloves
- 1 lemon
- 2 bay leaves
- 1 stem thyme
- 1 large bunch of parsley
- 5 cloves
- 1/2 tsp coriander seeds
- 1 tsp black peppercorns
- 22 grams salt (approx. 2 1/2 tsp)
Instructions
- 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.
- Heat 1 tsp clarified butter in a large pot and fry onions, lemon, carrots, celery, leek and garlic cloves until they leave a residue.
- Remove the bones from the oven and place on top of the vegetables. Fill up with 2.5-3 liters of cold water.
- 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.
- 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.
- 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 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.
- The broth can now be processed directly or filled into jars.
- Passive Time: 6 hrs
- Cook Time: 30 min
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