Beef broth with zinfandel wine
4 servings
25 minutes
Beef broth with Zinfandel wine is a gastronomic heritage of Italian cuisine, where the classic depth of meat flavor harmoniously blends with the aroma of herbs and the rich fruity note of wine. Its sophistication lies in slow cooking: bones are roasted to a golden crust, giving the broth a rich taste, and then simmered with onions, carrots, and celery, filling each drop with warmth and aroma. Zinfandel wine adds a slight tartness and fruity nuances, making the broth an excellent base for soups, sauces or a standalone dish that warms the soul on cool evenings. It is not just broth but a cozy journey into the depths of traditions created for true connoisseurs of exquisite cuisine.
1
Heat oil over medium heat in a wide and deep skillet, add bones, season with salt and pepper. Fry for about fifteen minutes until a dark brown crust forms.
- Vegetable oil: 2 tablespoons
- Beef bones: 1.8 kg
2
Use kitchen tongs to transfer the bones to a bowl. Add chopped onion, carrot, and celery to the pan and sauté until soft for ten minutes. Return the bones to the pan and pour in 3 liters of water, add Zinfandel wine, thyme, parsley, and black peppercorns. Reduce the heat to low and simmer for three hours until the liquid volume reduces to three and a half cups.
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Beef bones: 1.8 kg
- Wine: 200 ml
- Thyme: 4 stems
- Parsley: 3 stems
- Black peppercorns: 0.3 tablespoon
3
Strain the prepared broth and cool it in the refrigerator. Before use, remove the solidified fat from the surface.
