BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
BEEF BROTH
You can use this broth for anything from soups to rice to whatever you can imagine. I really like the taste of this broth, I usually make a big batch and freeze it until I need it.
Provided by mommyoffour
Categories Stocks
Time 4h15m
Yield 7 1/2 cups broth
Number Of Ingredients 11
Steps:
- Place soup bones in a large shallow roasting pan.
- Bake in a 450 oven about 30 minutes or till well browned, turning once.
- Place soup bones in a large pot.
- Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
- Add water mixture to pot.
- Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
- Add rest of water and bring to boil.
- Reduce heat.
- Cover and simmer for 3 1/2 hours.
- Remove soups bones.
- Strain broth.
- Discard vegetables and seasonings.
- If using broth while hot, skim fat.
- Or chill, then lift off fat.
- Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 498.8, Carbohydrate 6.2, Fiber 1.4, Sugar 2.6, Protein 0.7
BEEF BROTH
Steps:
- Place on a heavy-duty baking sheet or in a roasting pan: 4 pounds beef bones, preferably a mixture of meaty bones and knuckles.
- Roast in a 400°F oven until brown, about 25 minutes. Turn the bones over, then add to the roasting pan: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces.
- Roast for another 25 minutes. Put the bones and vegetables into a large pot with: A few black peppercorns, 3 thyme sprigs, 2 tomatoes, quartered (optional), A few parsley stems.
- Cover with 1 gallon water. Bring to a boil and turn down to a simmer. Skim off all the foam. Simmer for 6 hours. Check the level of the liquid and add more water if it drops below the level of the bones. Strain and skim the fat. Allow to cool before covering. Store in the refrigerator for up to 1 week or freeze for up to 2 months.
AB'S BEEFY BROTH
Provided by Alton Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
BEEF BONE BROTH
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.
Provided by Rhoda Boone
Categories Soup/Stew Beef Garlic Onion Celery Carrot
Yield Makes about 8 cups of broth, depending on cooking time
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
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BEEF BONE BROTH | FOOD & WINE
From foodandwine.com
Servings 2Total Time 10 hrsCategory Beef
- Preheat oven to 450°F. Line a baking sheet with aluminum foil. Place beef bones on baking sheet, and drizzle with oil; toss to coat, and arrange in an even layer. Roast until bones are lightly browned, about 20 minutes.
- Using tongs, transfer roasted bones to a large stockpot. Add cold water, onion, carrots, celery, garlic, thyme, bay leaves, and peppercorns. Bring to a gentle boil over medium, skimming foam and fat often, about 30 minutes. Reduce heat to low; simmer, uncovered, skimming surface occasionally, until stock is rich and fragrant, 8 hours more.
- Line a fine-mesh strainer with cheesecloth and set over a large heatproof bowl. Carefully ladle bone broth through strainer into bowl until majority of the liquid is gone. Using tongs, discard bones, leaving cooked vegetable in the pot. Pour vegetables and remaining liquid into the strainer, pressing with the back of the ladle on the solids to extract remaining broth. Return stock to stockpot, and discard solids in strainer.
- If desired, simmer stock over low to reach desired concentration. Season to taste with kosher salt if eating as bone broth, or leave unseasoned to use as stock in recipes.
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#course #main-ingredient #preparation #soups-stews #beef #easy #stocks #meat
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