Classic Beef Broth | Rich & Homemade

Preparation

• 1
  Preheat the oven to 220 °C.
• 2
  Rinse the meat bones thoroughly under running water and let them drain.
• 3
  Brush the bones on all sides with oil, place them on a baking sheet, and roast in the preheated oven for 7 minutes. Then turn them over and bake for another 8 minutes. Remove the roasted bones from the oven and rinse them under cold running water.
• 4
  Cut carrots, parsley root, and celery into cubes of approx. 0.5 cm. Finely chop the onion.
• 5
  Wash the leek thoroughly, halve it lengthwise, and cut into 0.5 cm thick slices.
• 6
  Place the roasted bones and meat into a clean pot, pour about 4 liters of cold water over them (the meat should be completely covered), and bring to a boil. As soon as the water bubbles, reduce the heat to a minimum and skim off the foam with a ladle.
• 7
  Once no more foam forms, add salt, thyme, allspice, peppercorns, and bay leaves.
• 8
  Let the broth simmer uncovered on the lowest heat for approx. 4 hours. Then add the remaining vegetables and cook for another hour. Strain the broth through a fine sieve.
• 9
  Reduce the broth over medium heat to about 3 liters and cool it as quickly as possible in an ice bath. Remove the fat from the surface.
• 10
  Store the finished beef broth in the refrigerator or freeze it in portions.
• 11
  Tip: The finer the vegetables are cut, the more color and flavor they will impart to the broth. For a richer broth, simply let it reduce longer. Always simmer the broth uncovered and never stir it to keep it clear.