Homemade Beef Broth
Deeply flavored clear beef stock made by slow-simmering roasted bones with vegetables and herbs.
Use marrow-rich beef bones, everyday aromatics and patient simmering to create a restaurant-quality broth that freezes beautifully.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 3 cloves
- Tomato Paste - 1 tbsp
- Thyme - 2 sprigs
- Celery - 2 stalks
- Water - 3 l
- Beef - 1000 g
- Parsley - 4 sprigs
- Onion - 2 pieces
- Carrots - 2 pieces
- Salt - 1 tsp
- Pepper - 1 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 1 tbsp
Directions
Step 1
Pre-heat oven to 220 °C / 425 °F. Spread beef bones on a baking sheet, brush with tomato paste and roast 25 min until browned.
Step 2
Heat olive oil in a large stockpot. Add roasted bones, onions, carrots and celery; sauté 5 min.
Step 3
Stir in garlic; cook 1 min. Pour in cold water.
Step 4
Add parsley, thyme, bay leaves, peppercorns and salt. Bring to a gentle boil; skim foam.
Step 5
Reduce heat. Simmer partially covered 3–4 h, adding water if needed to keep bones submerged.
Step 6
Strain through a fine sieve, pressing solids to extract liquid.
Step 7
Cool; refrigerate up to 5 days or freeze up to 4 months.
Cook's Notes
For an extra-clear broth, chill overnight and lift off the solidified fat before use.
Nutrition Facts (per serving)
Comments
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