Beef Broth

đź›’Ingredients (Grocery List)

  • 4 pounds Beef or Veal Bones, cut into 2-inch lengths ideally a mix of marrow and other bones.

  • 3 large Onions, peeled and cut in half

  • 4 medium Carrots, peeled and cut into chunks

  • 4 9-inch Celery Stalks, trimmed and cut into chunks

  • 1 medium Fennel bulb, trimmed and cut into quarters

  • 4 1/2 to 5 1/2 quarts Water

  • 1 large Bouquet Garni made with Parsley, Bay Leaves and Thyme

  • 20 Black Peppercorns

  • 5 Garlic Cloves


🍴Serves: 6 cups

⏰Prep Time: 15 min

⏱️Cook Time: 3 to 5 hours


🥣Instructions

1. Preheat the oven to 450 degrees.

2. Place the Bones in an ovenproof dish large enough to hold them in a single layer. Lightly oil a baking dish that is large enough to hold the vegetables in a single layer and place them in it. Place the dish of Bones in the center of the oven and roast for 15 minutes. Then add the dish of vegetables to the oven. Roast the vegetables until they have given up most of their fat, about 45 minutes more for each.

3. Place the Bones, leaving the fat in the pan, in a large stockpot. Add 2 cups of the Water to the vegetables to help disengage them from the dish and scrape up any browned bits. Add the vegetables and their juices to the stockpot. Add the Bouquet Garni, Peppercorns, Garlic, and enough Water to cover the Bones and Vegetables, at least 4 quarts and as many as 5 quarts.

4. Bring to a rolling boil over medium-high heat and skim any impurities that foam to the surface. Lower the heat and simmer partially covered, until the liquid looks rich and brown, 3 to 5 hours. You may want to taste the Vegetables and look closely at the Bones. If the Vegetables have no flavor, they will contribute nothing more to the Stock. If the Bones look as though they have given their all, then they have. However, it won’t hurt the stock to continue cooking all day long, and you can even add more Vegetables or Bones as it cooks, all will contribute to its richness. If the liquid level drops below the Bones, add Water to keep them covered.

5. Let the stock cool so it isn’t boiling hot, then strain it, discard the Bones and Vegetables, and taste the stock. If it isn’t quite as intensely flavored as you’d like, return it to the pot and reduce it to concentrate its flavor.

6. Let the Stock cool completely, then store it in the refrigerator overnight. The next day, use a flat strainer or large spoon to remove and discard the layer of fat from the top of the stock. Either use the stock or freeze it for future use.