We made the chicken broth and today we will make a tasty beef broth following simple steps. To make a good beef broth, you need to choose good cuts of meat for boiling, such as brisket, flank, cheeks, and muscles of adult beef.
The boiled meat is not wasted; you can serve it as a second course accompanied by the green sauce.
To give more flavor to the beef broth, you can also add adult beef bones with marrow, vegetables, spices, and a few more ingredients that I will list in my recipe explanation. A tip to preserve the broth for a long time and not make it sour quickly is not to add potatoes and fresh tomatoes.
This excellent beef broth can be used simply as a hot steaming consommé accompanied by croutons, or for passatelli or meat cappellini in broth, or simply to prepare delicious risottos.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people – 1 quart of broth
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs beef (1.3/1.5 lbs of adult beef)
- 0.9 lbs adult beef bones (0.9/1.1 lbs of bones for broth, with marrow)
- 2 stalks celery
- 2 white onions
- 1 carrot
- 2 cloves garlic
- 1 glass dry white wine
- 3 leaves bay leaves
- rosemary (1 sprig)
- cloves (4)
- black peppercorns (1/2 teaspoon)
- nutmeg (2 pinches)
- fresh ginger (1/4 inch of root (optional))
- cold water (10 1/2 cups)
- 4 teaspoons fine salt (to taste)
Steps
Wash the bones for the boil thoroughly under running water.
In a large pot, pour the cold water and wine, add the pieces of meat, the bones, and all the vegetables cut into not too small pieces and the aromas. You can also add a small piece of fresh ginger root, if you prefer, it will give your broth an extra touch.
Do not add the salt, you will add it three-quarters of the way through cooking the broth.
Put the pot on the stove and when the water starts to boil, cook the beef broth on low heat for 1 and a half hours.
After this time, the broth will have slightly reduced, add the salt, adjusting the seasoning to your taste, and continue cooking for another 30 minutes, until the meat is tender and fully cooked.
Once cooking is finished, drain the meat, bones, and vegetable pieces, setting them aside.
Strain the broth with a fine-mesh sieve, and to eliminate any sediment from the bottom, strain it again with a cheesecloth, then place it in a container with a lid.
Store the beef broth in the refrigerator and let it chill for at least 2 hours before proceeding with defatting.
At this point, you can defat the beef broth.
The solidified fat you see on the surface of the broth should be gently removed with a skimmer. You will have obtained a clear and less fatty beef broth, ready to be enjoyed.
The boiled meat and vegetables can be served as a second course, or they can be used as you like for other recipes, such as meatballs or complementary filling for tortellini….
Try serving it simply hot with a sprinkle of fresh chopped parsley.
It keeps in a closed bottle, in the refrigerator, for 4-5 days, or it can be frozen.
