Beef Broth

Instructions

1. 1

   Rinse the beef bones under cold water and place them in a large stockpot.

   Tip: Rinsing removes impurities that can cloud the broth.

2. 2

   Pour cold water over the bones and bring to a boil, then immediately drain and rinse both bones and pot.

   Tip: This blanching step creates a clearer, cleaner-tasting broth.

3. 3

   Return cleaned bones to the pot and add 2500 ml of fresh cold water.

4. 4

   Bring to a gentle simmer and skim off any foam that rises to the surface for the first 10 minutes.

   Tip: Do not let it reach a rolling boil, as this emulsifies impurities into the broth.

5. 5

   Add the onion halves, carrot chunks, celery, garlic, bay leaves, thyme sprigs, and peppercorns.

   Tip: Charring the onion halves in a dry pan first adds deeper flavor.

6. 6

   Maintain a gentle simmer for 3-4 hours, checking occasionally and skimming as needed.

   Tip: The longer you simmer, the richer and more gelatinous the broth becomes.

7. 7

   Strain the broth through a fine-mesh sieve into another pot, discarding solids.

   Tip: For extra clarity, line the sieve with cheesecloth.

8. 8

   Season with salt to taste and allow to cool slightly before use or storing.

   Tip: Store in the refrigerator for up to 5 days, or freeze for up to 3 months.