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Beef Broth

This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low-fat, peanut free, soy free

Five Ingredients or LessYes

Taste and Textureumami

Type of Dishsoup, stock

Ingredients

  • 3 pounds lean beef stew meat, such as rump or brisket, cut into serving-size pieces
  • 3 pounds meaty beef bones, such as shank, rib, or neck
  • 2 teaspoons salt
  • 2 teaspoon black peppercorns
  • 1 large yellow onion, unpeeled and quartered
  • 1 leek, rinsed clean and cut into large pieces
  • 3 carrots, unpeeled and cut into large pieces
  • 3 celery ribs, unpeeled and cut into large pieces
  • 3 fresh thyme sprigs
  • ½ bunch fresh flat-leaf parsley
  • 1 bay leaf
  • 3 whole cloves
  • 1 large yellow onion, unpeeled and quartered
  • 3 carrots, unpeeled and cut into large pieces
  • 3 parsnips, unpeeled and cut into large pieces
  • 1 kohlrabi, quartered
  • 1 celery root, unpeeled and cut into large pieces
  • 2 garlic cloves, crushed
  • ½ bunch fresh flat-leaf parsley
  • 2 leeks, rinsed clean and cut into large pieces
  • 1 small yellow onion, unpeeled and quartered
  • 2 celery ribs, cut into large pieces
  • 3 carrots, unpeeled and cut into large pieces
  • 3 small parsnips, unpeeled and cut into large pieces
  • 1 small celery root or turnip, unpeeled and cut into large pieces
  • ½ bunch fresh flat-leaf parsley
  • 3 pounds meaty beef bones
  • 1 medium onion, unpeeled and quartered
  • 2 carrots, unpeeled and cut into large pieces
  • 2 celery ribs, cut into large pieces
  • ½ bunch fresh flat-leaf parsley
  • 5 to 6 fresh thyme sprigs

Instructions

  1. Place the stew meat, beef bones, salt, and peppercorns in a large pot. Pour in 3 quarts water and bring it to a boil over high heat. Cover, reduce the heat to low, and simmer for 3 to 4 hours. Skim the froth off the surface with a spoon.

  2. Remove from the heat, take out the beef pieces with a slotted spoon or tongs, and place them in a bowl to cool. Strain the broth through a sieve and skim off the fat. Chilling the broth makes removing the fat easier.

  3. Once the beef is cool enough to handle, pull the meat off the bones and tear into bite-sized pieces. Discard the bones. Measure out enough broth or beef for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.

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