Beef Clear Broth
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Ingredients
1 pound beef soup bones
2 TBSP olive oil
1 cup carrots, peeled and chopped fine
2-3 celery stalks, ends trimmed and chopped fine
1 medium-to-large onion, peeled and chopped fine
1 garlic clove, peeled and chopped fine
1 bay leaf
1-2 tsp fresh parsley, chopped fine
½ tsp dried thyme
4-5 whole peppercorns
5 cups cold water
440 grams beef soup bones
2 TBSP (30 ml) olive oil
130 grams carrots, peeled and chopped fine
2-3 celery stalks, ends trimmed and chopped fine
1 medium-to-large onion, peeled and chopped fine
1 garlic clove, peeled and chopped fine
1 bay leaf
1-2 tsp (5-10 ml) fresh parsley, chopped fine
½ tsp (2.5 ml) dried thyme
4-5 whole peppercorns
1.2 liters cold water
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Instructions
- Preheat an oven to 425°F (220°C or gas mark 7).
- Place the beef bones on a greased (with 1 TBSP olive oil) 9-by-13-inch baking dish and allow them to bake for 30 minutes.
- Add the carrots, celery, and onions to the dish and continue to bake for another 30 minutes.
- Once the bones are removed from the oven, on the stovetop, heat a large soup pot or Dutch oven with the remaining olive oil.
- Throw in the garlic, bay leaf, parsley, thyme, and peppercorns and allow to fry for a few minutes.
- Transfer the bones and vegetables from the baking dish into the Dutch oven or soup pot, and add in the water.
- Bring to a boil, and then allow to simmer for approximately 1½ to 2 hours on stovetop. The flavor from the bones should have seeped into the water. Pass the soup through a strainer or fine cheesecloth in order to get a clear beef broth.
Nutritional Info
Storage
Notes
This is a strengthening broth that can be frozen, or added into other soups, or sipped as is.
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