Beef broth is a rich, flavorful base that adds depth and warmth to soups, stews, and sauces. Made by simmering beef bones with vegetables, herbs, and seasonings, this homemade broth is a nutritious and versatile kitchen staple. Whether you¡¯re using it to enhance the flavor of your favorite recipes or sipping it on its own, beef broth offers a satisfying, comforting experience. It¡¯s easy to make in large batches, and you can freeze it for future use, ensuring you always have a high-quality, homemade broth on hand.
Ingredients:
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? 3-4 lbs beef bones (marrow bones, knuckles, or short ribs)
? 2 carrots, roughly chopped
? 2 celery stalks, roughly chopped
? 1 onion, quartered
? 4 cloves garlic, smashed
? 2 bay leaves
? 1 tablespoon black peppercorns
? 1 tablespoon apple cider vinegar
? 12 cups water (or enough to cover the bones)
? Salt to taste
? Fresh herbs like thyme or parsley (optional)
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Instructions:
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1. Roast the bones: Preheat your oven to 400¡ãF (200¡ãC). Arrange the beef bones in a single layer on a baking sheet and roast for 30-40 minutes, or until
they are deep brown. This step enhances the flavor of the broth.
2. Prepare the broth: In a large stockpot or slow cooker, add the roasted bones, carrots, celery, onion, garlic, bay leaves, peppercorns, and apple cider
vinegar. The vinegar helps draw out nutrients from the bones. Pour enough water into the pot to cover the bones completely.
3. Simmer the broth: Bring the water to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface in the first 30 minutes.
Let the broth simmer for at least 8 hours, and up to 24 hours for a richer flavor. If using a slow cooker, set it on low and cook for the same amount of
time.
4. Strain and cool: Once the broth has finished cooking, carefully strain it through a fine mesh sieve into a large bowl or container. Discard the solids
(bones and vegetables). Let the broth cool to room temperature, then refrigerate it for a few hours or overnight. As it chills, any fat will rise to the
surface and can be skimmed off if desired.
5. Season and store: Taste the broth and add salt as needed. Store the broth in airtight containers in the refrigerator for up to 5 days, or freeze for
up to 6 months.
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This homemade beef broth is a delicious and nourishing base for soups, stews, and sauces, offering deep flavor and versatility to elevate any dish!
