Every family, grandmother, and mother has their own cherished recipe, but, how to make the perfect beef broth? We reveal our recipe so you no longer need to use the ready-made bouillon cube.
Beef broth enhances dishes like tortellini or passatelli, not to mention a good risotto prepared with our perfect beef broth.
Once ready, you can freeze it to use whenever you want even for a simple warm broth with croutons, and what about the boiled meat? Meatballs for example, or refried boiled meat with onions, which is delicious.
Below, I leave you other recipes where you can use the broth, and then as always, right below the photo, let’s discover how to make the perfect beef broth!
See you soon with the next recipe, Ana Amalia
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
How to Make the Perfect Beef Broth – Ingredients
- 28 oz beef brisket (with bones)
- 14 oz beef (shoulder or chuck)
- 10.5 oz onion
- 7 oz carrots
- 5.3 oz celery
- 2 leaves bay leaf
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 bunch parsley
- as needed water
Steps
First, rinse the meat under running water, there is no need to remove the fat as it will add more flavor to the broth.
Remove the excess fat once the broth is ready and cold.
Clean the vegetables, cut the carrots into pieces, the celery stalks into 3 or 4 parts, and the onions in half; we leave 1 or 2 onions with the skin to have a nice amber broth.
Insert the cloves into the onions and crush the black peppercorns.
In a large pot, place the meat, the brisket, vegetables, black pepper, bay leaves, and parsley sprigs.
Cover generously with water and bring to a boil; once boiling, lower the heat and cook for at least 3 hours.
Skim frequently using a skimmer so the broth will be clear.
Once finished cooking, you can strain it, or remove the vegetables, set aside the boiled meat for other preparations, and let the broth cool before removing the solidified fat on the surface.
How to Make the Perfect Beef Broth – Storage, Tips, Notes, and Variations
The broth keeps well in the refrigerator in an airtight container for several days, and you can also freeze it.
If you want, you can peel all the onions; in this case, the broth will be clearer.
Add different types of meat such as shoulder, chuck, or veal shank.
Other Recipes
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