Beef Broth (Brodo Di Manzo)
- Ready In:
- 5hrs 20mins
- 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
- Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
- Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
- Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
- Add water to cover by 4 inches; bring to a simmer.
- Skim off scum and fat until broth is clear.
- Simmer broth gently for 4 hours; strain the broth.
- Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.
Questions & Replies
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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.