Beef broth, a culinary staple with rich flavor and deep umami notes, begins its journey in the oven. First, beef bones are roasted at 400°F (200°C) for approximately 30 minutes until they achieve a well-browned, caramelized exterior. This roasting process is pivotal, as it intensifies the broth’s flavor, giving it a robust depth.
The journey continues in a large pot, where these roasted bones are combined with a medley of chopped vegetables—onion, carrots, and celery—alongside minced garlic. These ingredients meld together, creating a complex flavor base. Adding a bay leaf and black peppercorns introduces layers of aromatic depth, while a splash of apple cider vinegar helps draw out the minerals and nutrients from the bones.
Water is then added, and the mixture is brought to a vigorous boil before being coaxed into a gentle simmer. This slow simmering, lasting at least six hours, is essential as it encourages the gradual release of gelatin and collagen from the bones, contributing to the broth’s rich, silky texture. During this time, occasional skimming ensures the removal of any foam or fat that rises, resulting in a clearer, purer broth.
Post-simmering, the broth is strained through a fine mesh sieve, eliminating all solids and leaving behind a fragrant, golden liquid. A touch of salt is added to enhance the taste. Cooled to room temperature and refrigerated, the broth’s solidified fat is skimmed off before it’s deemed ready for use.
Beef broth, with its nourishing qualities and versatile nature, serves as a perfect base for soups, stews, and numerous other recipes. Its deep, savory profile not only elevates the dishes it graces but also showcases the transformative power of slow, mindful cooking.
Ingredients
2 lb beef bones
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp black peppercorns
1 tbsp apple cider vinegar
8 cups water
Salt to taste
Directions
1. Preheat your oven to 400°F (200°C).
2. Place the beef bones on a baking sheet and roast them in the oven for about 30 minutes or until they are well-browned.
3. In a large pot, combine the roasted bones, chopped onion, carrots, celery, and minced garlic.
4. Add the bay leaf, black peppercorns, apple cider vinegar, and water to the pot.
5. Bring the mixture to a boil over high heat.
6. Reduce the heat to low and let it simmer, uncovered, for at least 6 hours, occasionally skimming off any foam or fat that rises to the surface.
7. After the broth has simmered, strain it through a fine mesh sieve to remove the solids.
8. Season the broth with salt to taste.
9. Let the broth cool to room temperature, then refrigerate. Skim off any solidified fat before using.
10. The beef broth is now ready to be used in soups, stews, or as a base for other recipes.