Beef Basic Broth

by | Nov 8, 2015 | 0 comments

Traditionally broths have been used for many years. Nothing went to waste if an animal was killed or old vegetables needed throwing out.

Yields1 ServingDifficultyBeginner
 2 kg meaty beef bones (shank or short ribs)
 5 L filtered water
 2 carrots, chopped
 2 medium onions, chopped
 3 celery stocks, chopped
 1 bay leaf
 3 sprigs parsley
1

Place the bones in a roasting pan, and roast uncovered for 30 minutes at 200c degrees.

2

Add the celery, carrots and onions to the pan, and roast for another 30 minutes.

3

Transfer the bones and vegetables to a stock pot.

4

Skim the fat out of the roasting pan. Then, add (2 cups) of water to the pan, and use a spoon to scrape off the flavourful brown bits stuck to the bottom.

5

Add the roasting liquids to the pot, along with the seasonings and remaining water.

6

Slowly bring to a boil.

7

Then, reduce the heat and simmer uncovered for 5 hours. Skim off any foam that rises to the top. If the water reduces by more than 1/2 top up with a little more filtered water to cover the bones.

8

Strain the beef broth and keep the bones to make another batch. Allow to cool.

9

Refrigerate overnight, then skim off the fat in the morning (you can use this for cooking and leave some in the broth for when you drink). The broth may be stored in the refrigerator for up to 4 days, or stored in the freezer for longer periods of time.

[cooked-sharing]

Ingredients

 2 kg meaty beef bones (shank or short ribs)
 5 L filtered water
 2 carrots, chopped
 2 medium onions, chopped
 3 celery stocks, chopped
 1 bay leaf
 3 sprigs parsley

Directions

1

Place the bones in a roasting pan, and roast uncovered for 30 minutes at 200c degrees.

2

Add the celery, carrots and onions to the pan, and roast for another 30 minutes.

3

Transfer the bones and vegetables to a stock pot.

4

Skim the fat out of the roasting pan. Then, add (2 cups) of water to the pan, and use a spoon to scrape off the flavourful brown bits stuck to the bottom.

5

Add the roasting liquids to the pot, along with the seasonings and remaining water.

6

Slowly bring to a boil.

7

Then, reduce the heat and simmer uncovered for 5 hours. Skim off any foam that rises to the top. If the water reduces by more than 1/2 top up with a little more filtered water to cover the bones.

8

Strain the beef broth and keep the bones to make another batch. Allow to cool.

9

Refrigerate overnight, then skim off the fat in the morning (you can use this for cooking and leave some in the broth for when you drink). The broth may be stored in the refrigerator for up to 4 days, or stored in the freezer for longer periods of time.

Beef Basic Broth
VIP Club featured

You May Also Like…

Coconut Crunch Easter Treats

Coconut Crunch Easter Treats

A lot of store-bought Easter Eggs contain high amounts of refined sugars, artificial flavours & colourings and Emulsifiers to name just a few. But instead of missing out on Chocolate this Easter, why not whip up some home-made treats made from pure ingredients that taste just as decadent?

Homemade Nutella

Homemade Nutella

A healthy version of Nutella that the whole family will love. Great as cake icing, smothered on pancakes, blended with milk to create a delicious milkshake – or just by the spoonful!

Collagen Iced Chocolate

A delicious drink full of nutrients that will help boost overall vitality and promote healthy skin, hair and nails.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

My cart
Your cart is empty.

Looks like you haven't made a choice yet.