This recipe for beef broth roasts the beef bones first, adding an intense richness to the broth. You can also add leeks in place of or in addition to the onions if you would like. If you would prefer a milder, lighter broth, than simply skip the step that roasts the beef bones in the oven. This broth freezes well, so it is a great idea to double the recipe when you can. Just cool, and store in airtight containers in your freezer until needed.
Deborah Mele 2011
Rich Beef Broth
Roasting the bones creates a richer flavored broth.
- 2 1/2 Pounds Beef and Veal Bones
- 3 Sprigs Of Parsley
- Salt & Pepper To Taste
- 2 Stalks Of Celery, Cut Into Pieces
- 2 Carrots, Cut Into Pieces
- 1 Medium Onion, Coarsely Chopped
- 1 Large, Ripe Tomato, Coarsely Chopped
- Roast the bones at 400 degrees F. until a dark golden brown.
- Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
- Cover bones with water and simmer on low for about 3 hours, skimming any foam from the liquid as it rises to the top.
- Drain the broth from the other ingredients, and strain the broth through cheesecloth.
- Use as desired.