Simple Beef Broth
4 servings
180 minutes
Simple beef broth is the foundation of many European dishes, rich in aroma and flavor. Historically used for soups, sauces, and stews, it adds depth and richness to them. This broth is made by simmering beef bones with vegetables and spices for a long time to extract maximum flavor and nutrients. Its taste is deep, meaty, with a slight sweetness from the vegetables and subtle notes of spices. In cooking, it is used as a standalone dish, a base for soups or sauces. Served hot, often with herbs or small pieces of boiled meat. This broth not only warms but also nourishes, making it an ideal choice for cold days.
1
Place raw and/or cooked beef bones (neck, tail, leg, and/or joints) in a deep pan, adding half a cup of coarsely chopped onion, celery root, and carrot for every 3 kg of bones. Lightly mix them, drizzling with vegetable oil, and roast for 30-40 minutes in the oven at 240 degrees, stirring several times and drizzling with vegetable oil or fat. Transfer the bones and vegetables to a pot.
- Beef bones: 3 kg
- Onion: 240 g
- Celery: 250 g
- Carrot: 250 g
- Vegetable oil: 30 ml
2
Collect the fat from the pan. Deglaze the meat residue with 2 cups of water, boil, and scrape it off.
- Water: 2 glasss
3
Pour the meat liquid into the pot, add cold water to cover the bones with a layer of 4-5 cm. Add chopped onion, celery, and carrot, chopped fresh tomato, 2 large crushed unpeeled garlic cloves, and a medium bouquet garni. Bring to a boil, skim off the foam several times, and cook further like chicken broth, but only for 2-3 hours.
- Onion: 240 g
- Celery: 250 g
- Carrot: 250 g
- Tomatoes: 1 piece
- Garlic: 2 cloves