Beef Broth Recipe and Instructions

Prep Time: 10

Cook Time: 3 25

Total Time: 3 35

Servings: cups

Calories: 53kcal

Beef broth recipe and instructions, just how they teach in culinary schools. Recipe adapted from Wayne Gisslen's Professional Cooking.

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Ingredients

5 lbs beef shank, chuck, oxtail, short ribs, or mixed trimmings, or a combination (see notes)
2 Tbsp vegetable oil
1 gallon water (or beef stock for a heartier beef broth)

For mirepoix:

1/2 lb yellow onions (chopped)
4 oz carrots (chopped)
4 oz celery (chopped)
2 Tbsp vegetable oil
4 oz tomatoes (canned or fresh)

Seasonings (tied in a piece of cheesecloth):

1 bay leaf
1/4 tsp dried thyme
1/4 tsp whole black peppercorns
4 parsley stems
1 whole 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.

Nutrition