Beef Broth (Brodo Di Manzo)

READY IN: 5hrs 20mins
Recipe by ratherbeswimmin

A rich-flavored beef stock that starts by roasting the bones.

Top Review by Apios

Thanks again, RBS, without you and the other experienced cooks on Zaar my HH would starve to death. I didn't know about roasting the bones for a beef broth, tastes much better than just throwing them in the pot and boiling them. I've also learned to boil and simmer this as far as I can without burning it to make a "glace' ". I freeze this and chip off the what I need when a recipe calls for bullion cubes or powder. 1 TBS powder = 1 TBS glace' broth. No MSG, additives, or ton of salt. I love Zaar.

Ingredients Nutrition


  1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
  2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
  3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
  4. Add water to cover by 4 inches; bring to a simmer.
  5. Skim off scum and fat until broth is clear.
  6. Simmer broth gently for 4 hours; strain the broth.
  7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.

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