Beef Broth

Name: Beef Broth
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; 1/2 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; 1/2 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; 1/2 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

32 ingredients

10 steps

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
1/2 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
1/2 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
1/2 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
1/2 bunch fresh flat-leaf parsley
5 to 6 fresh thyme sprigs

Directions

1

Place the stew meat, beef bones, salt, and peppercorns in a large pot.
2

Pour in 3 quarts water and bring it to a boil over high heat.
3

Cover, reduce the heat to low, and simmer for 3 to 4 hours.
4

Skim the froth off the surface with a spoon.
5

Remove from the heat, take out the beef pieces with a slotted spoon or tongs, and place them in a bowl to cool.
6

Strain the broth through a sieve and skim off the fat.
7

Chilling the broth makes removing the fat easier.
8

Once the beef is cool enough to handle, pull the meat off the bones and tear into bite-sized pieces.
9

Discard the bones.
10

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.