Strong beef broth
12 servings
100 minutes
Strong beef broth is the foundation of French cuisine, a symbol of rich flavor and deep aroma. This broth is made with beef bones, shank, and tenderloin, simmered with parsnip, carrot, celery, onion, and fragrant herbs. Its rich taste reveals meaty notes complemented by the warmth of spicy seasonings. The broth can be used as a base for soups, sauces, and stews or enjoyed on its own served with crispy baguette. This recipe has roots in traditional French gastronomy where attention to detail transforms simple ingredients into exquisite pleasure. Ideal for cold evenings, it warms the soul and delights with a wealth of flavors.
1
Place beef, bones, and smoked shank in a pot and cover with 14 cups of water. Bring to a boil and skim off the foam.
- Beef tenderloin: 1 kg
- Veal marrow bones: 1 piece
- Beef shanks: 1 piece
2
Add cleaned parsnip, carrot, celery, onion, dill, parsley, bay leaves, peppercorns and salt. Bring to a boil, reduce heat to medium, cover and simmer for one to one and a half hours.
- Parsnip: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 2 g
- Onion: 1 head
- Dill: 1 bunch
- Parsley: 1 bunch
- Bay leaf: 4 pieces
- Black peppercorns: 10 pieces
- Salt: to taste
3
Strain the broth. You can use the beef tenderloin and shank for preparing other dishes.