Planning ahead is the key to making broth. Keep your bones for the broth pot—or ask your butcher or supermarket for some. Homemade broth is both tastier and healthier as it contains less salt.
- 5-6lbs beef bones, preferably with meat on, cut into small pieces
- 2 large onions, quartered
- 2 large carrots, quartered
- 2 celery sticks, chopped
- Large bouquet garni
- 10 peppercorns
- 2 cloves
- 4 garlic cloves, unpeeled
- 1 teaspoon tomato puree
- 8¾ pints water
Preheat the oven to 450°. Put the bones into a roasting pan and roast for 30 minutes until well browned.
Add the vegetables and return to the oven until they are also browned. Transfer everything to a broth pot. Add the bouquet garni, spices, garlic, and tomato puree. Degrease the pan and deglaze with some of the water, bring to a boil and pour into the broth pot. Add the rest of the water and bring slowly to a boil. Skim off the fat and simmer gently for 5-6 hours. Strain, cool, and skim off any remaining fat before use.
Nutritional information is based on 28 servings.