Beef Broth Recipe

​Beef broth is a delicious liquid created by slowly simmering beef bones, often with bits of meat still on them, along with vegetables, herbs, and spices in water. This gradual cooking process draws out the flavors, nutrients, and collagen from the bones and connective tissue, resulting in a rich and flavorful broth. It's frequently used as a base for soups, stews, sauces, gravies, risottos, and can even be enjoyed on its own.

​Making homemade beef broth is a rewarding and flavorful way to enhance your dishes, and it's incredibly easy to do! The key is to slowly simmer beef bones (ideally with some meat still on them) to extract all the rich flavors, nutrients, and gelatin. Here's a simple recipe for beef broth that you can use as a base for soups, stews, sauces, and more.

Key components of beef broth:

1. Beef bones: These are usually marrow bones, shank, neck, or oxtail. Bones with some connective tissue and marrow are ideal because they add depth of flavor and a rich, gelatinous texture.
2. Vegetables: Common vegetables used are onions, carrots, celery, and garlic, which infuse the broth with their flavors.
3. Herbs and spices: Bay leaves, peppercorns, thyme, parsley, and sometimes cloves or rosemary are used to enhance the taste of the broth.
4. Water: The base liquid that extracts all the flavors and nutrients during the simmering process.

How it's made:To make beef broth, the beef bones and vegetables are simmered in water for several hours (often 4 to 6 hours, or longer) to allow all the flavor and nutrients to be released into the liquid. The result is a rich, dark broth that can be used in a variety of dishes.

Difference between beef broth and beef stock:

• Broth: Made from simmering meat (usually with some bones) and vegetables. It's thinner and lighter in consistency and flavor compared to stock.
• Stock: Made primarily from bones and sometimes includes cartilage and connective tissue, which gives it a thicker, richer texture due to the gelatin released during the long cooking process. Stock typically has a more concentrated flavor than broth.

Benefits of Beef Broth:

• Flavorful: It provides a deep, savory base for a wide range of recipes.
• Nutrient-rich: It contains amino acids, collagen, and minerals from the bones and connective tissue, which are beneficial for joints, skin, and digestion.
• Versatile: You can use beef broth in soups, sauces, risottos, or simply drink it as a warm, nourishing beverage.

Beef broth is a staple in many kitchens because of its versatility and rich flavor. It’s easy to make at home, and you can adjust the seasoning and ingredients to fit your taste or the dishes you're preparing!

Beef Broth Recipe

​Ingredients:

• 3-4 lbs of our Halal-N-Tayyib beef bones (ideally with some meat on them, such as marrow bones, oxtail, or shank bones)
• 1 large onion, quartered (no need to peel)
• 2-3 carrots, broken into chunks
• 2-3 celery stalks, broken into chunks
• 4-5 garlic cloves, smashed (no need to peel)
• 2-3 bay leaves
• 10-12 black peppercorns
• 1-2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tablespoon apple cider vinegar or white vinegar (helps extract nutrients from the bones)
• 12 cups water (or enough to cover the bones)
• Salt, to taste (added towards the end)

Instructions:

1. Roast the bones (optional but recommended for flavor):
   • Preheat your oven to 450°F (230°C).
   • Spread the beef bones in a single layer on a baking sheet. If you have any meat on the bones, try to keep that side up.
   • Roast for about 30-40 minutes, turning halfway through, until the bones are browned and caramelized. This step enhances the depth of flavor in your broth.
2. Prepare the broth:
   • Transfer the roasted bones to a large stock pot or slow cooker.
   • Add the onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and vinegar.
   • Pour in 12 cups of water (or enough to fully cover the bones and vegetables). The vinegar will help draw out nutrients from the bones during the simmering process.
3. Bring to a boil and then simmer:
   • Bring the mixture to a boil over medium-high heat. Once it reaches a boil, immediately reduce the heat to low.
   • Skim the impurities: As the broth starts to simmer, you'll see some foam and scum rise to the surface. Use a ladle or spoon to skim this off. This will help ensure a clearer broth.
   • Cover partially with a lid and simmer gently for 4-6 hours on the stovetop or 8-12 hours in a slow cooker. The longer you simmer, the richer and more flavorful the broth will be. You can even go up to 24 hours for an ultra-rich broth.
4. Strain the broth:
   • Once the broth has reached the desired richness, remove the pot from the heat and allow it to cool slightly.
   • Strain the broth through a fine mesh sieve or cheesecloth into another large pot or bowl. Discard the bones and vegetables (they will have given up all their flavor).
5. Cool and store:
   • Allow the broth to cool completely before refrigerating. If you like, you can refrigerate the broth overnight to let the fat solidify on top. You can then easily remove the fat before using or storing the broth.
   • The broth will keep in the refrigerator for 4-5 days or can be frozen for several months.

Optional Additions:

• For a richer flavor, you can add a few sprigs of rosemary, a splash of soy sauce, or a small piece of ginger to the broth while it simmers.
• For more depth, try adding a couple of tomatoes or a couple of tablespoons of tomato paste during the simmering process.

Using the Beef Broth:

• Once you've made the broth, you can use it in soups, stews, sauces, gravies, risottos, or even just as a flavorful base for sipping.

Tips:

• Don’t rush it: Let the broth simmer slowly to get the maximum flavor and nutrients out of the bones.
• Beef marrow bones are excellent for making a rich and gelatinous broth. You can even ask your butcher for bones with a good amount of marrow.
• Freezing: If you don’t need the entire batch, beef broth freezes really well. Freeze it in ice cube trays for smaller portions or store it in freezer bags for larger quantities.