Beef broth is a basic recipe that you can use with so many other dishes. Not to mention its delicious taste and comforting warmth during these long winter evenings. A good cooking stock is essential for the success of recipes like pasta made with broth or risotto, and it can transform the flavor of soups and roasts. Try our recipe (with a few pro tips!) to make a homemade beef broth so good, you may never use store-bought again!
Which meat is best for broth?
To make a good broth or cooking stock, you don't need a fine cut of meat (something that’s essential when you’re boiling it). That’s why we suggest using shoulder, white rib (it has more bone), brisket tips (that are more pulpy), chicken wings or chicken neck (though poultry scraps like legs must be burnt and then completely skinned). Beef tail is great for broth, too – it give the broth a more full-bodied, robust flavor. For a richer taste, use veal with beef bones like the knee or femur. You can also prepare the broth simply with bones and vegetables, though this creates a more unique flavor.
Spices make the broth
The aroma and flavor comes from the balance of vegetables used in your broth: one part celery, one part carrot and two parts onion (plus the green part from leeks that is particularly fragrant). Add a clove of garlic (or to taste) and some thyme for a distinct taste and freshness. Potatoes are not recommended, however, because it will not only make the broth cloudy, but it will also make the broth expire sooner. Another tip: you can use a golden onion without peeling it in your broth for a more vibrant color.
Storing beef broth
Once cool, broth can be kept in the fridge for three days (or up to 10 days if vacuum-packed). Frozen in an airtight bag, the beef broth lasts for at least three months.
Re-use and Recycle!
After making your broth, you can peel the previously used pieces of meat to make minced meat. Use for fillings and meatballs!
Beef Stock Recipe
Ingredients
1 lb. white beef chops
1 lb. veal shoulder
1 lb. veal knee
1 lb. chicken wings and back
9 oz. onion with skin still on
4 oz. celery
4 oz. peeled carrot
2 oz. leek
1 bay leaf
1 bunch parsley
Coarse black peppercorns
Coarse sea salt
Put meat, bones, vegetables, herbs, a few peppercorns and a pinch of coarse salt in a large pot with 6-8 liters of cold water (3-4 times the weight of the meat). Heat mixture on stove little by little to extract flavors as much as possible.
Cover and let broth come to a boil. Uncover, lower the heat to a simmer (for a clearer broth). Filter the broth from time to time as it cooks. Using a slotted spoon, remove impurities and fat that come to the surface. If you keep a ladle or spoon over the water, this helps the fat to stay on one side, making it easier to remove it.
After 2-3 hours of cooking, filter the broth using a tightly-knit strainer or let it cool and remove the fat once it has solidified. This will make the broth lower in fat and it will therefore last longer (not to mention it’s healthier).