Jumpstart your soups, sauces, and casserole recipes with homemade beef broth. You’ll love how easy it is to make and how nice it is to have a supply in your freezer. Get out your biggest stockpot, and get cooking!
Makes about 3 1/2 quarts
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- 5 pounds meaty beef shanks
- 2 medium yellow onions, cut into 1-inch chunks
- 2 medium carrots, cut into 1-inch chunks
- 2 stalks celery, cut into 1-inch chunks
- 4 1/2 quarts water
- 1 cup chopped fresh parsley
- 4 sprigs fresh rosemary
- 4 cloves garlic, peeled and crushed
- 3 bay leaves
- 2 tablespoons black peppercorns
- Preheat oven to 450º. In a large roasting pan, place beef shanks and next 3 ingredients. Roast 45 minutes or until beef shanks are browned.
- In a large stockpot, combine roast beef shanks and vegetables, pan juices, and all remaining ingredients. Bring to a boil over high heat. Reduce heat, and gently simmer, uncovered, for 3 hours. Remove from heat, and let cool for 20 minutes.
- Line a fine-mesh sieve with cheesecloth, and set over a large bowl. Ladle broth into strainer, discarding solids. Cover broth, and refrigerate overnight.
- Scrape off and discard solidified fat from surface of broth. Refrigerate for up to 5 days, or freeze in quart containers for up to 6 months.
- Bones from cooked steaks, roasts, and ribs can be substituted for a portion of the beef shanks.
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STEP 1: Roasting the beef shanks and vegetables gives the finished broth a rich, deep flavor and color.
STEP 2: Add roasted shanks and vegetables to stockpot along with remaining ingredients. Bring to a boil, and begin timing once the temperature is reduced to a simmer.
STEP 3: Strain solids from broth, and discard them. Using cheesecloth ensures a clear liquid.
STEP 4: Refrigerate the broth overnight. The fat will solidify on top, which you can scrape off with a spoon.