Simple Beef Broth

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Broth with and without wine. For red wines, use young ones with a full bouquet, such as Zinfandel or Chianti. White wines should be dry and full-bodied, like Sauvignon, but since many white wines are too acidic, I prefer dry French vermouth. Besides quality and strength, it also stores well. Port, Madeira, and Sherry should also be dry. If you do not want to make the broth with wine, add the appropriate amount of broth to the pot and more herbs. Recipe from a book by Julia Child.

Ingredients

Beef hoof - 6 lbs
Onion - 8.5 oz
Celery salt - 8.8 oz
Carrot - 8.8 oz
Water - 2 cups
Potato - 1 piece
Vegetable Oil - 1 fl oz
Garlic - 2 cloves

Step by Step guide

Step 1

Place raw and/or cooked beef bones (neck, tail, leg, and/or joints) in a deep skillet, adding half a cup of coarsely chopped onion, root celery, and carrot for every 3 kg of bones. Lightly mix them, drizzle with vegetable oil, and roast for 30-40 minutes in the oven at 464°F, stirring several times and drizzling with vegetable oil or fat. Transfer the bones and vegetables to a pot.

Step 2

Collect the fat from the skillet. Deglaze the meat residue with 2 cups of water, simmer, and scrape it off.

Step 3

Pour the meat liquid into the pot, add cold water to cover the bones with a layer of 4-5 cm. Add the chopped onion, celery, carrot, diced fresh tomato, 2 large crushed, unpeeled garlic cloves, and a medium bouquet garni. Bring to a boil, skim off the foam several times, and continue cooking just like chicken broth, but only for 2-3 hours.