Beef Broth

Posted by Michael Vyskocil Dec 13, 2008

Beef Broth

Makes About 7 Cups

The butcher can cut veal bones into small pieces for you. This beef broth is great as a base for quick, homemade soups any time.

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme or 1/4 teaspoon dried

2 sprigs fresh oregano or 1 teaspoon dried

1 dried bay leaf

5 whole black peppercorns

2 pounds beef shank cross cuts

2 pounds veal bones, cut into small pieces

1 small onion, peeled and quartered

1 medium carrot, cut into thirds

1 medium celery stalk with leaves attached, cut into thirds

1 cup dry red wine

1. Preheat the oven to 400 degrees Fahrenheit. Tie the parsley, thyme, oregano, bay leaf, and peppercorns in a piece of cheesecloth to make a seasoning packet. Set aside.

2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large Dutch oven, and set aside. Pour off the fat from the roasting pan, and discard. Place the roasting pan over medium heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned material from the bottom of the pan; boil the mixture until the wine becomes reduced by half, about 10 minutes. Pour the mixture into the Dutch oven.

3. Add 6 cups cold water to the Dutch oven, or more if needed to cover bones. Do not reduce amount of water; cover and bring to a boil, then reduce the heat to a simmer so that bubbles only occasionally rise to the surface. Add the reserved seasoning packet. Skim foam from the broth's surface. Continue to simmer the broth over low heat for 3 hours. During simmering, a foam will form on the surface of the liquid; skim off with a slotted spoon. Repeat skimming as needed. Add water if at any time the level at the surface of the broth drops below the bones.

4. Prepare an ice-water bath. Strain the broth through a cheesecloth-lined sieve into a large bowl. Discard the vegetables, meat, bones, and the seasoning packet. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

5. Transfer the broth to airtight containers. Label the containers of broth and refrigerate up to 24 hours or freeze up to 4 months for future use. If using the broth in a recipe, refrigerate for at least 12 hours or overnight so the fat coagulates on the top and can be skimmed. If storing, allow the fat to remain on top, since it will "seal" the broth.