This light and flavorful beef broth is a perfect base for soups or can be enjoyed on its own. Slow-simmered beef, bones, and fresh vegetables create a rich and aromatic broth packed with essential nutrients. Whether served clear with fresh herbs or used as a base for stews, this broth is a staple in any kitchen!
Ingredients
- 500 g beef (preferably with some marbling for extra flavor)
- 500 g beef bones (for deep richness and collagen)
- 1.5 l water
- 1 teaspoon salt
- Root vegetables (about 100 g total):
- Celery
- Carrots
- Parsley root
- 1 small onion (peeled, left whole)
- 1 small leek (cleaned and cut in half)
- ¼ of a small cabbage or a piece of cauliflower (optional, for extra depth of flavor)
Procedure
- Prepare the Ingredients:
- Wash the meat and bones thoroughly.
- Place them in a large pot with cold water and bring to a gentle boil over medium heat.
- Simmer the Broth:
- Once boiling, reduce the heat to low and add salt and onion.
- Let it simmer for 1.5 to 2 hours, depending on the tenderness of the meat.
- Add the Vegetables:
- When the meat begins to soften, add the chopped vegetables in large pieces.
- Continue cooking until all ingredients are tender and the broth is rich and flavorful.
- Strain and Serve:
- Strain the broth, removing the bones and vegetables.
- Skim off excess fat for a lighter version, or leave some for added richness.
- Serve clear with finely chopped chives or parsley and serve the cooked meat and vegetables separately.
Variations
For extra depth of flavor, try adding:
- 1 peeled and seeded tomato (for a hint of sweetness and acidity)
- 1 whole garlic clove (for a subtle aroma)
- 1 sliced mushroom (for an earthy note)
Final Tip
- Start with enough water since adding water later weakens the broth’s flavor.
- If you must add water, only use hot water—cold water can make the broth cloudy.
- This broth makes an excellent base for stews, risottos, or light soups!
Enjoy! 🥣
