Best 2 Abs Beefy Broth Recipes

**Beefy Broth: A Culinary Symphony of Flavor and Nutrition**

Welcome to the realm of culinary delight, where flavors dance and aromas intertwine to create a symphony of taste. In this article, we present a collection of beefy broth recipes that are not only bursting with flavor but also brimming with health benefits. From the classic and comforting traditional beef broth to the modern and innovative Asian-inspired beef bone broth, each recipe offers a unique taste experience that will tantalize your palate and nourish your body. Whether you're looking for a comforting elixir to soothe a cold, a flavorful base for your favorite soup or stew, or a nutritious addition to your daily diet, these beefy broth recipes have got you covered. Get ready to embark on a culinary journey where taste and health harmoniously unite.

Here are our top 2 tried and tested recipes!

HOMEMADE BEEF BROTH

Homemade Beef Broth image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5h55m

Yield about 2-1/2 quarts.

Number Of Ingredients 13

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

BEEF BONE BROTH

Beef Bone Broth image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 13h10m

Yield 12

Number Of Ingredients 10

Ingredients

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place beef bones on the prepared baking sheet.
Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g

Tips:

Use quality ingredients: The quality of your ingredients will directly impact the flavor of your broth. Choose high-quality cuts of beef and fresh vegetables.
Roast your bones and vegetables: Roasting the bones and vegetables before adding them to the pot will help to develop a richer flavor.
Use a variety of seasonings: Don't be afraid to experiment with different seasonings to create a unique flavor profile. Common seasonings for beef broth include garlic, onion, carrots, celery, thyme, rosemary, and bay leaves.
Let your broth simmer for a long time: The longer you simmer your broth, the more flavorful it will be. Aim for at least 8 hours, or even longer if you have the time.
Strain your broth: Once your broth is finished simmering, strain it through a fine-mesh sieve to remove any solids.

Conclusion:

Beefy broth is a versatile ingredient that can be used in a variety of dishes, from soups and stews to gravies and sauces. By following these tips, you can make a delicious and flavorful beef broth that will elevate your favorite recipes. So next time you're in need of a flavorful broth, give this recipe a try. You won't be disappointed!