Rich Beef Broth Base (Printable version)

Savory broth made by simmering beef bones with vegetables, perfect for enhancing soups and sauces.

# What you need:

→ Meats and Bones

01 - 3.3 lbs beef bones (marrow or knuckle bones, preferably with attached meat)
02 - 1.1 lbs beef shank or stew meat (optional, for enhanced flavor)

→ Vegetables

03 - 2 large carrots, cut into chunks
04 - 2 celery stalks, cut into chunks
05 - 2 medium onions, quartered
06 - 1 leek, cleaned and chopped (optional)
07 - 3 garlic cloves, smashed

→ Seasonings and Aromatics

08 - 2 bay leaves
09 - 8 black peppercorns
10 - 5 sprigs fresh parsley
11 - 2 sprigs fresh thyme or 1 tsp dried thyme
12 - 1 tsp salt (adjust to taste)

→ Liquids

13 - 12.7 cups cold water

# How To:

01 - Preheat oven to 430°F. Arrange beef bones and meat on a large roasting pan and roast for 30 minutes until deeply browned.
02 - Transfer roasted bones and meat to a large stockpot. Add carrots, celery, onions, leek, and garlic.
03 - Pour cold water over ingredients until fully submerged. Bring to a gentle boil over medium-high heat, then reduce heat to low.
04 - During the first 30 minutes of simmering, skim off foam and impurities that rise to the surface.
05 - Incorporate bay leaves, peppercorns, parsley, thyme, and salt. Continue simmering uncovered for 3.5 hours at a low, gentle heat.
06 - Regularly skim fat and impurities from the surface throughout cooking to ensure a clear broth.
07 - Remove from heat and strain through a fine mesh sieve or cheesecloth into a clean container, discarding solids.
08 - Allow broth to cool, then refrigerate. Once cold, remove any solidified fat from the surface.
09 - Adjust seasoning if necessary before use. Store appropriately or freeze in portions.

# Expert Advice:

01 -
  • It unlocks that deep savory flavor that turns any soup or stew into a comforting hug.
  • The process feels like sharing a secret passed down between friends, slow and rewarding.
02 -
  • Roasting the bones first is non-negotiable for that rich, deep flavor that store-bought just can't touch.
  • Adding a splash of apple cider vinegar helps pull precious minerals and nutrients out of the bones during simmering.
03 -
  • For the clearest broth, start with cold water and keep the simmer very gentle to avoid cloudiness.
  • Removing fat after chilling creates a cleaner mouthfeel and helps the broth last longer.

Go back