Classic Beef Broth
From chefelaine 15 years ago
- 190 minutes to make
- Serves 6
Classic beef stock, easy to make, and this recipe stores well. Makes 3 quarts. May be eaten as a soup appetizer or side, or may be used as an addition to other dishes.
Ingredients
- 5 lb beef shank, chuck, oxtail, short ribs, or mixed trimmings, or a mixture of these shopping list
- 1 1/2 fl oz vegetable oil shopping list
- 1 gal water, beef stock, or remouillage shopping list
- 1/2 lb onion chopped, for mirepoix shopping list
- 4 oz carrots chopped, for mirepoix shopping list
- 4 oz celery chopped, for mirepoix shopping list
- 4 oz tomatoes canned or fresh shopping list
- 1/2 Bay leaf for sachet shopping list
- 1/8th tsp Dried thyme for sachet shopping list
- 1/8th tsp peppercorns for sachet shopping list
- 3 parsley stems 6-8 stems, for sachet shopping list
- 1 whole cloves for sachet shopping list
- to taste salt shopping list
- as desired Meat, vegetables, or other garnish for soup shopping list
How to make it
- In a stockpot, brown the beef in 2 fl oz vegetable oil.
- Add the water or stock and bring to a simmer.
- Skim the surface to remove any froth or scum.
- Continue to simmer for 2 hours.
- Brown the mirepoix in 1 fl oz oil.
- Add the mirepoix and the tomatoes to the stockpot.
- With a little water, deglaze the pan used to brown the mirepoix and add the liquid to the stock pot.
- Continue to simmer for an additional 30 minutes.
- Add the sachet. Simmer an additional 30-45 minutes.
- Strain the broth.
- Discard the sachet, vegetables, and any unusable meat trimmings.
- Reserve any good cuts of meat for garnishing the broth or another use.
- For serving as a soup, season and garnish to taste.
The Rating
Reviewed by 7 people-
yep sounds like delicous soup to me thanks great post
momo_55grandma
in Mountianview loved it
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great recipe...good to have in the freezer...^5
peetabear
in mid-hudson valley loved it
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Good flavor. Used neck bones.
See Classic Beef Broth for more.
12/20/13
pointsevenout
in Athens loved it
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