Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
Beef Broth
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Recipe
Yield :
Makes 12 to 16 cups (3 to 4 L)
Ingredients
- 3 lbs meaty beef bones (such as shank or short ribs) (1.5 kg)
- 1 large onion, peeled and chopped
- 2 cloves garlic, halved
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 whole cloves
- 1 bay leaf
- 2 tsp salt (10 mL)
- 8 black peppercorns
- ½ cup chopped fresh parsley (leaves and stems) 125 mL
- 12 to 16 cups water (3 to 4 L)
Directions
1. In a large stockpot or Dutch oven, combine all ingredients, ensuring vegetables and meat bones are well covered with water. Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, stirring occasionally and skimming off any foam that rises to the surface. After 1 hour, taste and add salt if necessary.
2. Remove bones and strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Once chilled, remove congealed fat from surface. Portion stock in 2½- to 3-cup (625 to 750 mL) portions for use in fondues. Freeze if desired.
Notes
To slice onion (without slicing yourself!), cut onion in half vertically, then place flat-side down onto cutting board and proceed with slicing; repeat with second half.
To simplify their removal at the end of cooking, enclose the whole cloves, bay leaf and black peppercorns in a cheesecloth bag.
Make ahead:
Chop onion, peel and slice carrots, slice celery and chop parsley.
© 2007 Ilana Simon
Note from Cookstr's Editors
Nutritional information is based on 16 servings.
Nutritional Information
Nutrients per serving (% daily value)
16kcal (1%)
295mg (12%)
0g
0g
1g (2%)
0g
1g (3%)
1g
0g
3mg (1%)
0g
1g
1mg
21mg
32mcg RAE (1%)
0mg (0%)
2mg (0%)
0mg (0%)
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