Slow Beef Broth
4 servings
180 minutes
Slow-cooked beef broth is a classic French dish, embodying culinary patience and skill. Its history roots in the traditions of rustic cuisine, where rich flavor and nourishment were valued. The two-stage slow simmering of beef allows the pure, clear broth to develop flavors infused with roasted vegetables and spices. A light smoky note from charred onions adds depth to the taste, while the right spices make it harmonious and warming. This broth serves not only as a base for many French soups but also as a splendid standalone dish, especially with crispy hot cheese sandwiches. It encapsulates elegance and simplicity that make it indispensable on winter evenings, evoking cozy memories and enjoyment of leisurely dining.
1
Wash the meat and remove easily separable membranes (try not to cut additionally).
- Beef: 1500 g
2
Wash and clean the vegetables.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 3 pieces
3
Take a pot at least three times larger in volume than the meat, add the meat. Pour cold water over the meat so that it completely covers the meat (with a little extra).
4
Bring to a boil, reduce the heat, and carefully skim off the foam that appears — without being excessive, spend about 5-7 minutes on this task.
5
Drain the first broth, thoroughly rinse the meat in cold water. Carefully clean the pot.
6
Again, we add the meat and pour in water equal to the planned broth volume. We bring it to a boil.
7
We reduce the heat to the minimum and collect the remaining foam. Now we can strive for perfection — collecting 'until victory' to make the broth clear.
8
In a dry pan (without non-stick coating — a Soviet cast iron works well), char the halves of onions and carrots. When they darken, add celery and hold it in the pan a bit longer — make sure the vegetables don't burn but just char. Some chefs recommend not removing the golden skin of the onion to enrich the broth's color. This is a matter of taste; I prefer very light soups.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 3 pieces
9
We add vegetables to the broth, from which all the foam has been removed beforehand.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 3 pieces
10
You can add preferred spices along with the vegetables - parsley (root), dill (preferably stems - to keep the broth clear). Add black peppercorns according to your preference - now or 15 minutes before cooking ends. If adding bay leaf, do so 15 minutes before cooking ends.
- Spices: to taste
11
The broth is boiled without a lid for 2-2.5 hours.
12
Remove the meat from the bones, strain the broth, combine them, add the remaining spices and salt. Keep on low heat for another 15 minutes.
- Spices: to taste
13
Broth can be served as a standalone dish, for example, with hot cheese sandwiches, or used as a base for soups.