Beef Broth and Beef Stock

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Soup
Cuisine European
Servings (Default: 10)

Ingredients

  • 3 beef bones, approx. 700 g
  • 2 marrow bones, approx. 300 g
  • 2 beef leg slices, approx. 400 g
  • 1 bunch soup greens (leek, carrot, celeriac), cut into small pieces
  • 1 onion (s), peeled, halved, browned in the pan
  • 1 garlic, quartered
  • 5 sprigs parsley
  • 1 thyme
  • 1 bay leaf
  • 1 clove (s)
  • 10 peppercorns
  • salt
  • 1 glass red wine, to extinguish when making a fond
Beef Broth and Beef Stock
Beef Broth and Beef Stock

Instructions

  1. Beef broth:
  2. Wash the bones and leg slices and put them in a large saucepan, fill with water and bring to the boil, season with salt, simmer gently for 2 hours. Then add all the other ingredients, add a little water if necessary, so that everything is covered and let simmer for at least 1 hour. After that everything will happen.
  3. Beef stock:
  4. For a stock, do not put the bones and leg slices on cold, but roast them brown on all sides in a very hot oven, deglaze with the red wine, put in a saucepan, fill up with water and proceed as for the preparation of the broth.
  5. A broth or a stock are essential for tasty soups and sauces.

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