Beef Broth

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Own your kitchen!

You are not in control of your cooking until you start making your own broth.

This is the basic Beef Broth Recipe. You can experiment with different herbs, spices and vegetables according to the flavours you are after or the flavours of the final dish you will be preparing with this broth. Changing those will give your final broth the flavours and aromas of the ingredients you have chosen to add to your recipe (this applies to chicken, vegetables and fish broths too). This recipe will produce a dark coloured beef broth because of roasting the bones, if you are after a light coloured broth, then go straight to making the broth without roasting or browning the bones.

One thing worth mentioning here:

By roasting the bones drizzled with olive oil, you will not only end up with a darker colour broth, but this will also tremendously enhance the flavour, as the flavour of roasted bones is deeper and stronger than that made with raw bones. Browned broth also usually includes the addition of a small amount of tomato paste, which also enhances the colour and concentrates the flavour. This browned broth is also what you are after when making brown sauce and demis-glace sauces.

Ingredients

Serves: 8
  • 2 kg meaty beef soup bones (you can use beef shank cross cut, or short ribs)
  • 3 carrots, roughly chopped
  • 2 medium onions, quartered
  • 2 stalks celery with leaves, roughly chopped
  • 2 tbsp DS Organic Extra Virgin Olive Oil
  • 2 fresh sprigs thyme
  • 1 cinnamon stick
  • 1 1/2 tsp DS Pink Himalayan Salt
  • 10 whole black peppercorns
  • Fresh Parsley sprigs
  • 3 bay leaves
  • 3 cloves garlic, unpeeled, halved
  • 10 cups water

Place soup bones in a large shallow roasting pan and sprinkle with olive oil. Roast in a preheated oven (450F-220C) for 30 minutes or until well browned. Turn once throughout.

Place the browned bones in a large pot. pour 1/2 cup water into the roasting pan and scrape up the browned bits; add the water mixture to the bones in the pot. Stir in the carrots, onions, celery, basil, salt, peppercorns, parsley, bay leaves and garlic. Add 10 cups of water, then bring to a boil.

Once boiled, reduce the heat and simmer for 3 1/2 hours. Remove the soup bones and strain the broth in a fine colander.

For clear, residue free broth: Line a large colander with 2 layers of 100% cotton cheesecloth. Set Colander in a large heatproof bowl; carefully pour broth into the lined colander.

Discard bones, vegetables and Seasoning.

For a lower fat version of this broth

You can skim the fat from broth using the fat skimming ladle, or by placing it in fridge for 6-8 hours and removing the fat layer that forms on top.

STORING BROTH

you can place the broth in a glass airtight container and chill for up to 3 days in the fridge. Otherwise, freeze it for up to 4-5 months.

 

Freezing broth is very useful as making it could be time consuming. You can make a large amount of broth, and freeze it in 1 cup portions, or as ice cubes, which you can use as you cook.

Note that: thawed foods cannot be refrozen, therefore, it is best you freeze in portions that you regularly use.

For more on Broths/stocks, check out these links:

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