Rich Savory Beef Broth (Print version)
A savory beef broth with roasted bones and fresh herbs, ideal for flavorful cooking and soups.
# What you'll need:
→ Meats
01 - 3.3 lbs beef bones (marrow and/or knuckle bones preferred)
02 - 1.1 lbs beef shank or stew meat (optional for enhanced flavor)
→ Vegetables
03 - 2 large carrots, roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1 large onion, quartered with skin
06 - 1 leek, cleaned and chopped (optional)
07 - 3 garlic cloves, smashed
→ Aromatics & Seasoning
08 - 2 bay leaves
09 - 8 whole peppercorns
10 - 4 sprigs fresh parsley
11 - 2 sprigs fresh thyme or 1/2 tsp dried thyme
12 - 1 tsp salt, adjust as needed
13 - 10 cups cold water
# How to make it:
01 - Preheat oven to 430°F. Arrange beef bones and shank on a roasting pan. Roast for 30 minutes, turning once, until deeply browned.
02 - Transfer roasted bones and meat to a large stockpot. Add carrots, celery, onion, leek, and garlic.
03 - Pour in cold water to cover ingredients by approximately 1 inch.
04 - Bring mixture to a gentle boil over medium-high heat.
05 - Reduce heat to low to maintain a gentle simmer. Skim foam and impurities from the surface during the first 30 minutes.
06 - Incorporate bay leaves, peppercorns, parsley, thyme, and salt into the pot.
07 - Simmer uncovered for 2.5 hours, occasionally skimming fat and impurities. Replenish water as needed to keep ingredients submerged.
08 - Remove pot from heat. Strain broth through a fine-mesh sieve or cheesecloth into a clean container, discarding solids.
09 - Cool broth rapidly then refrigerate or freeze. Remove solidified fat before use if desired.
# Expert suggestions:
01 -
- This broth adds a rich, savory depth to any dish like a hidden flavor magic trick.
- Its simplicity and long simmer time reward you with a flavor that feels like a warm hug on a chilly day.
02 -
- Skimming foam early on is crucial for a crystal-clear broth so it never tastes bitter or cloudy.
- Adding a splash of apple cider vinegar really helps extract those mineral-rich nutrients from the bones, making the broth more nourishing.
03 -
- Don't rush the roasting step—those browned bones are where deep flavor starts.
- The secret to silky broth is gentle simmering; a rolling boil breaks down clarity and smoothness.