Beef broth is a basic recipe you can use when making tortellini in broth, delicious risottos, or you can freeze it in ice cube bags or trays and use it whenever you need it. Since it is concentrated, you will only need a little to add flavor to your dishes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 1 liter of broth
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs beef (for boiling)
- 0.7 oz celery ((one stalk))
- 2.1 oz onion ((1 small onion))
- 2 cloves garlic
- 1.1 oz carrot ((1 small carrot))
- 1 sprig rosemary
- 1 tablespoon chopped parsley
- 2 pinches black pepper (ground)
- 3 liters water
Preparation
Clean and wash the vegetables.
In a large pot, pour about 3 liters of water.
Add the herbs and roughly chopped vegetables.
Submerge the beef while the water is still cold.
Cook over low heat for about 2 hours, ensuring there is always a very light boil.
If any fat forms on the surface, skim it off with a slotted spoon and discard.
Once the beef is cooked, drain it from the broth and set it on a plate along with the boiled vegetables.
Strain the broth to remove all impurities.
You can freeze the broth in ice cube bags or trays: this way you’ll have a single portion ready for use whenever you need it.
Tips/Advice
You can safely freeze the broth, as long as you have used all fresh ingredients.
The resulting broth is delicious and can be used in the preparation of tortellini in broth, delicious risottos, or you can freeze it in ice cube bags and use it whenever you need it.
If you liked the Beef Broth, I recommend the recipe for Boiled beef.
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