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.
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 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.
BEEF BONE BROTH
Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.
Provided by Food Network Kitchen
Categories side-dish
Time 10h30m
Yield about 8 cups broth
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
- Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
- Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
- Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
- Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
- To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. 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
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth - more than a stock, less than a soup - can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Provided by Julia Moskin
Categories breakfast, dinner, lunch, snack, soups and stews, side dish
Time 5h45m
Yield About 3 quarts
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
- Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
- Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
- Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
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