BEEF BROTH STOCK RECIPES

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HOMEMADE BEEF BROTH RECIPE: HOW TO MAKE IT



Homemade Beef Broth Recipe: How to Make It image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 05 hours 55 minutes

Prep Time 25 minutes

Cook Time 05 hours 30 minutes

Yield about 2-1/2 quarts.

Number Of Ingredients 13

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

  • Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Nutrition Facts : Calories 209 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

BEEF STOCK RECIPE | FOOD NETWORK



Beef Stock Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 1/2 gallon

Number Of Ingredients 11

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Steps:

  • Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

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