Beef Broth (Brodo Di Manzo)

Submitted by ratherbeswimmin

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

 

• Ready In: 5hrs 20mins
• Ingredients: 12
• Yields: 4 quarts

ingredients

• 7 lbs beef bones
• olive oil, for coating the bones
• 1 large onion, unpeeled, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 celery, with tops coarsely chopped
• 1⁄4 cup mushroom
• 1 head garlic
• 5 sprigs fresh Italian parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 10 peppercorns
• 6 -7 quarts water

directions

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.

Reviews

[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.

 

[Stephanie S.]

I made this last weekend when we got out new beef and this made my house smell fantastic. After tasting, I realized I didn't need to add anything. I got 4 containers for my freezer. Thank you for sharing.