Rich Beef Broth Aromatics (Print version)

Slow-cooked beef broth with vegetables and herbs, delivering deep, savory notes and natural richness.

# What you'll need:

→ Beef

01 - 1.76 pounds beef shank or beef bones with marrow

→ Vegetables

02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, quartered
05 - 2 cloves garlic, smashed
06 - 1 leek, cleaned and sliced (white and light green parts only)

→ Aromatics & Seasonings

07 - 2 bay leaves
08 - 8 black peppercorns
09 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
10 - 1 small bunch fresh parsley
11 - 1 teaspoon salt, plus more to taste
12 - 10.6 cups cold water

# How to make it:

01 - Rinse beef shank or bones thoroughly under cold water and place in a large stockpot.
02 - Add carrots, celery, onion, garlic, leek, bay leaves, peppercorns, thyme, parsley, and salt to the pot.
03 - Pour in cold water ensuring all ingredients are fully submerged.
04 - Heat over medium-high until the mixture reaches a gentle boil.
05 - Remove any foam or impurities rising to the surface with a ladle.
06 - Reduce heat to low and simmer gently, uncovered, for 3 hours, skimming occasionally and adding water if needed.
07 - Remove from heat and strain broth through a fine mesh sieve into another vessel, discarding solids.
08 - Taste and add additional salt as necessary.
09 - Serve hot as a clear broth or use as a base for other dishes. Cool and refrigerate or freeze if storing.

# Expert suggestions:

01 -
  • It transforms simple bones and vegetables into liquid gold that makes everything taste like home cooking.
  • Three hours of passive simmering means you're not really working, just occasionally peeking and stirring.
  • One pot of broth becomes the secret weapon for soups, risottos, and sauces that taste restaurant-quality without the fuss.
02 -
  • Never skip the initial skim—it's the difference between broth that looks cloudy and broth that looks like liquid amber.
  • If you roast the bones at 220°C for 30 minutes before simmering, the broth becomes noticeably deeper and richer; I learned this the hard way after making pale broths for years.
  • Chill the finished broth in the refrigerator overnight and the fat will solidify on top, making it easy to lift off if you want a fat-free version.
03 -
  • Start with cold water and never rush the initial boil—this is how you get clarity and refinement in the finished broth.
  • Taste at the very end and adjust salt then; broth concentrates as it cooks, and you can always add more but can't take it out.

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