Basic Beef Broth
Before freezing or refrigerating the broth, cool it to room temperature by immersing it in a bath of cold water.
Serves: 10Hands-on: 50 minutesTotal: 4 hours 50 minutesDifficulty: Medium
- 1 medium potato
- 3 large carrots
- 1 large onion
- 2 stalks celery, including leaves
- 1 large tomato
- ½ lb. lean beef trimmings
- 4 lbs. beef soup bones
- 10 whole black peppercorns
- 5 sprigs fresh parsley
- 1 bay leaf
- 1 Tbsp. salt
- 3 cloves garlic
- Preheat oven to 450°F. Clean the potato and carrots thoroughly (do not peel). Chop the potato, carrots, onion, celery, and tomato. Cut the beef into medium-sized chunks (around the size of a golf ball).
- Place the beef bones, onion, and carrots on a baking sheet and bake for 30 minutes or until bones begin to brown. In the meantime, place all the other ingredients in a large soup pot with 12½ cups water. Put the pot on medium heat; do not let the broth boil.
- Remove the baking sheet and allow it to cool. Place the bones and vegetables in the soup pot and turn the heat up to high. Pour ½ cup water onto the baking sheet and swish it around for a few seconds; drain the water into the soup pot.
- Bring to a boil over high heat, reduce heat to low, and simmer for 4 hours, covered. Strain the mixture through a cheesecloth-lined colander into another pot. Freezes well.