Beef broth recipe and instructions, just how they teach in culinary schools. Recipe adapted from Wayne Gisslen's Professional Cooking.
Prep Time 10minutes
Cook Time 3hours25minutes
Total Time 3hours35minutes
Servings 12cups
Calories 53kcal
Author Victor
Ingredients
5lbsbeef shank, chuck, oxtail, short ribs, or mixed trimmings, or a combination(see notes)
2Tbspvegetable oil
1gallonwater (or beef stock for a heartier beef broth)
For mirepoix:
1/2lbyellow onions(chopped)
4ozcarrots(chopped)
4ozcelery(chopped)
2Tbspvegetable oil
4oztomatoes(canned or fresh)
Seasonings (tied in a piece of cheesecloth):
1bay leaf
1/4tspdried thyme
1/4tspwhole black peppercorns
4parsley stems
1whole clove
Kosher salt to taste
Instructions
In a stockpot, heat two tablespoons of oil, add the beef and brown over medium-high heat.
Add water or beef stock and bring to a simmer. Skim the surface to remove any impurities, froth or scum.
Continue simmering for 2 hours.
Meanwhile, heat another two tablespoons of oil in a skillet, then add the mirepoix and saute over medium-high heat until nicely browned.
Add the mirepoix and tomatoes to the stockpot.
Add a 1/4 cup of water the skillet, deglaze it and add the liquid with brown bits to the stockpot.
Continue simmering for an another 30 minutes.
Add the spices and simmer for another 30–45 minutes.
Strain the broth through several layers of cheesecloth. Save the meat to serve with the broth or for other uses.
Taste the broth and adjust for salt.
Refrigerate for up to 2-3 days or freeze for up to 3 months.
Notes
For a budget version, use a combination of bones with some meat on them cut into 3-4-inch pieces. Add some meat trimmings if you have any too. I use this combination all the time when making beef broth.