Rich and Savory Beef Broth
Craft an incredibly flavorful beef broth with this Rich and Savory Beef Broth recipe. Ideal for soups, sauces, and a perfect base for countless dishes, this broth transforms simple ingredients into a hearty elixir. The combination of roasted beef bones, aromatic vegetables, fresh herbs, and spices creates a deep, rich flavor that will elevate any meal. Take your time to simmer it gently, allowing the flavors to develop fully. Share this nourishing broth with friends and family, and enjoy the cozy warmth it brings.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef bones
7 lbs (lightly coated with olive oil)
olive oil
to coat the bones (for roasting)
onion
1 large (unpeeled, coarsely chopped)
carrot
1 large (coarsely chopped)
celery
1 stalk (with tops, coarsely chopped)
mushroom
1/4 cup (optional, coarsely chopped)
garlic
1 head (whole, unpeeled)
fresh Italian parsley
5 sprigs (fresh)
fresh thyme
5 sprigs (fresh)
bay leaves
2 (whole)
peppercorns
10 (whole)
water
6-7 quarts (cold)
Instructions
1
Preheat your oven to 450°F (232°C). Lightly coat the beef bones with olive oil and arrange them in a heavy roasting pan in a single layer.
2
Roast the bones for approximately 20 minutes, then add the coarsely chopped onion to the pan. Continue roasting for an additional 30 minutes, or until the bones have developed a deep brown color.
3
Remove the roasted bones and onion from the oven. Carefully transfer them into a large stockpot. Add the chopped carrot, celery, quartered garlic head, fresh parsley, thyme, bay leaves, and peppercorns.
4
Fill the stockpot with enough cold water to cover the ingredients by about 4 inches. Bring the mixture to a gentle simmer over medium heat.
5
As the broth begins to simmer, use a ladle or spoon to skim off any foam, scum, and fat that rises to the surface, ensuring a clear broth.
6
Once the broth is simmering, reduce the heat to low and allow it to gently simmer for 4 hours. Stir occasionally and taste to adjust seasoning if necessary.
7
After 4 hours, carefully strain the broth through a fine-mesh strainer into another pot or large container, discarding the solids.
8
Use the broth immediately for your culinary creations, or let it cool to room temperature before refrigerating for future use. Once chilled, remove any congealed fat from the surface and discard.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient for this beef broth?
The primary ingredient is 7 lbs of beef bones, which are roasted to develop a deep, rich flavor.
At what temperature should the oven be set for roasting bones?
The oven should be preheated to 450°F (232°C) for roasting the beef bones.
How long do the beef bones need to roast before adding onions?
The beef bones should be roasted alone for approximately 20 minutes before the onion is added to the pan.
How much longer should I roast the bones after adding the onion?
Continue roasting for an additional 30 minutes once the onion has been added, or until the bones are deep brown.
Should the onion be peeled before roasting?
No, the recipe suggests using one large unpeeled onion, coarsely chopped.
What other vegetables are used in the Rich and Savory Beef Broth?
In addition to onion, the recipe calls for a large carrot, a stalk of celery with tops, and an optional 1/4 cup of mushrooms.
How is the garlic prepared for the broth?
One whole, unpeeled head of garlic is quartered and added to the stockpot.
What fresh herbs are included in this recipe?
The broth uses 5 sprigs of fresh Italian parsley and 5 sprigs of fresh thyme.
Are there any dried spices used in the broth?
Yes, the recipe includes 2 whole bay leaves and 10 whole peppercorns.
How much water is required to make the broth?
You will need approximately 6 to 7 quarts of cold water, or enough to cover the ingredients by about 4 inches.
Why should I use cold water instead of hot water?
Starting with cold water and bringing it to a simmer helps ensure a clearer broth by slowly extracting proteins.
How long does the beef broth need to simmer?
Once the mixture reaches a simmer, it should be cooked on low heat for 4 hours.
What should I do if foam or scum rises to the surface?
Use a ladle or spoon to skim off any foam, scum, or fat that rises to the surface to ensure the broth stays clear.
How is the broth finished after simmering?
Carefully strain the broth through a fine-mesh strainer into a container and discard the solid ingredients.
Can I use the broth immediately after straining?
Yes, you can use the broth immediately for culinary creations or cool it for future use.
How do I remove excess fat from the broth?
After the broth has been chilled in the refrigerator, the fat will congeal on the surface and can be easily removed and discarded.
Is olive oil used in this recipe?
Yes, olive oil is used to lightly coat the beef bones before they are roasted.
What type of parsley is recommended?
The recipe specifically calls for fresh Italian parsley.
What can I use this beef broth for?
This broth is ideal for soups, sauces, and as a hearty base for various other dishes.
Is it necessary to stir the broth while it simmers?
Yes, you should stir occasionally and taste it to adjust the seasoning if necessary.
Can I add mushrooms to this broth?
Yes, adding 1/4 cup of coarsely chopped mushrooms is an optional step to enhance the flavor.
How many bay leaves are in the recipe?
The recipe requires 2 whole bay leaves.
What is the target color for the roasted bones?
The bones should reach a deep brown color during the roasting process for maximum flavor.
How should the celery be prepared?
One stalk of celery, including the tops, should be coarsely chopped.
What type of peppercorns should I use?
The recipe calls for 10 whole peppercorns.
What kind of pot is best for simmering the broth?
A large stockpot is required to hold the 7 lbs of bones, vegetables, and 6-7 quarts of water.
Do I need to peel the garlic?
No, the garlic head should be used unpeeled, just quartered.
How many sprigs of thyme are needed?
The recipe calls for 5 sprigs of fresh thyme.
Is this a fast recipe to make?
No, this is a slow-cooked recipe that requires about 50 minutes of roasting and 4 hours of simmering.
Should I roast the bones in a single layer?
Yes, arrange the bones in a single layer in a heavy roasting pan for even browning.