Best Basic Beef Broth Recipes

BASIC BEEF STOCK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
• Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
• Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
• Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
• To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

SIMPLE BEEF STOCK A LA JULIA CHILD

Steps:

• Place the beef bones in a large heavy pot and cover with cold water by about two inches.
• Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
• Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
• Bring the stock to a simmer again, skimming as necessary.
• When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
• If the water level gets too low, add boiling water to the pot.
• Skim as necessary.
• When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
• Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
• Remove and discard the fat.
• Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
• When the stock is cold, store in the refrigerator for up to three days or in the freezer.

BASIC BEEF BROTH

Steps:

• Roast the bones at 400 degrees F.
• until a dark golden brown.
• Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
• Cover bones with water and simmer on low for about 3 hours.
• Drain the broth from the other ingredients, and strain the broth through cheesecloth.
• Use as desired.