Beef Broth
Prep
20 mins
Cook
4 hrs
Servings
6
Difficulty
Easy
Beef broth is a classic, flavourful stock made from beef bones, vegetables and aromatic herbs. This recipe combines beef bones with onions, carrots, celery, garlic, bay leaves, thyme and peppercorns simmered in water to create a rich, savoury broth. The preparation takes 20 minutes, with a cooking time of 4 hours, making it ideal for those who enjoy slow cooking and have time to invest in creating a quality homemade stock. This broth suits anyone looking to build a flavourful base for soups, stews and sauces.
Ella x
Ingredients
- 1000 gbeef bones(preferably knuckle or marrow bones)
- 2onions(halved)
- 3carrots(cut into chunks)
- 2celery stalks(cut into chunks)
- 4garlic cloves(crushed)
- 2bay leaves
- 3 sprigsfresh thyme
- 10black peppercorns
- 2500 mlwater
- 5 gsalt(to taste)
Detail level
Instructions
- 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
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
Return cleaned bones to the pot and add 2500 ml of fresh cold water.
- 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
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
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
Strain the broth through a fine-mesh sieve into another pot, discarding solids.
Tip: For extra clarity, line the sieve with cheesecloth.
- 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.
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