Beef Broth Recipes

Beef is a fairly solid meat, and almost everyone is convinced that beef broth, a recipe that takes a long time to prepare, ends up cloudy and dark. There is some truth in this judgment; middle-aged beef actually takes longer to cook than other types, and the broth based on it comes out dark. But there is a secret to clarifying the finished broth; the acquired dish is called consommé. In addition, you can marinate the meat in vinegar, milk or vegetable oil in advance, this will reduce the cooking time.

Individualities of making savory beef broth

5 Best Beef Broth Recipes

How to make Italian herb broth

Preheat the oven to 220°C according to the recipe. Place the beef bones and onions in a lightly oiled frying pan and fry them for 35-40 minutes, turning the mixture occasionally with tongs, until the mixture turns a coffee color.
Wrap the parsley, thyme shoots and bay leaf in a piece of gauze (muslin) and tie with a formidable thread to create a bouquet garni.
Place bouquet garni, beef bones, onion, carrots and celery in a large soup pot. Pour in approximately 8 liters of cool water to cover all ingredients. Bring to a boil over high heat.
Reduce the heat to very low so that the water is just bubbling. Cook the broth without a lid for 3-6 hours, using a spoon or slotted spoon to remove the foam from the surface. Taste and add seasonings.
Strain the broth through a fine sieve into a heatproof container and discard whatever remains on the sieve until the liquid comes out clear. Let the beef broth cool one hundred percent; stirring occasionally to speed up cooling.
The calorie content of a beef dish is lower than that of a pork dish, but if you want to reduce it further, cover with a lid and put in the refrigerator so that the fat hardens. Discard congealed fat. Refrigerate the broth for up to 2 days, or freeze it in airtight containers or ice cube trays for up to 3 months.

Light Beef Broth with Celery Recipe

Place the beef in a large saucepan, add enough cool water to cover the meat, and place on the heat.
Remove the foam that has formed on the surface, add onions, carrots, chives, celery, and salt the broth.
Reduce heat and simmer for another 3 1/2 hours. Remove the pan from the heat, strain the broth into a bowl, let cool, and then place in the refrigerator.
To reduce the calorie content of the beef broth in this recipe, after a film of fat appears on it, carefully remove it and discard it. The finished broth can be used to make soups, risotto, sauces and gravies.

Beef broth with egg whites

Place a pan of water on the fire and bring to a temperature of 80 °C.
Cut the beef into small pieces. Separately cut carrots, onions and celery into cubes.
Grind meat and vegetables in accordance with the recipe. Salt the purchased minced meat, add bay leaf, pepper and egg whites. Knead everything thoroughly with your hands until a homogeneous mass is obtained and add water to the minced meat (80 ° C).
Place the broth with ground beef on medium heat and stir for the first 2-3 minutes with a wooden spatula so that the contents do not stick to the bottom of the pan. Cook for 2 hours (during this period of time the liquid should evaporate a little). Taste it: you can add a little more salt, or, on the contrary, if it’s too salty, add more water.
The broth will be ready when all the meat is on the surface of the water, and the liquid itself becomes very light and almost transparent.

Beef broth recipe with vegetables

To make beef broth, place the beef in a saucepan and fill it with water. Put the pan on the fire.
As soon as the contents boil, drain the liquid and fill the meat with the freshest portion of water. Bring the broth to a boil again and reduce the heat. Cook for 2 – 2.5 hours.
Meanwhile, prepare the vegetables. Peel the onions and carrots and cut them into small pieces.
After 2.5 hours, add vegetables to the broth and cook for another 30 minutes. At the very end, salt the broth to taste and strain.

Clarified beef broth - recipe with sherry (consommé)

Cut the beef into small pieces according to the recipe. Cut the carrots into slices, chop the chives and celery stalk in the usual way.
Pour the meat and vegetables into a saucepan, pour in the egg whites and the prepared beef broth. Place on heat and bring to a boil while stirring constantly. Then reduce the heat and cook for 1 hour.
Strain the finished broth through several layers of gauze or a fine sieve. The dish is served poured into broth bowls or cups with one tablespoon of sherry added to each serving.

How to make savory beef broth: tips from chefs

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Beef broth is the base of almost all soups and main courses. It’s not at all difficult to prepare a rich, pleasant coffee-colored or golden, clear broth.

On cool, cloudy days, a hearty and warming soup will come in handy. Now let's talk about how to cook beef broth: although it is not as popular as chicken broth, which we have already written about, almost all soups must be cooked using it.

Beef broth from Gordon Ramsay

Gordon Ramsay, like all chefs, recommends using bull meat for broth - more precisely, bones with meat on them: brisket, ribs, ham, neck. You can add a little beef fat to the bones, place them on a foil-lined baking sheet or in a frying pan and place in the oven preheated to 220 degrees. After half an hour, the bones must be turned over and thrown for another half hour.

While the beef is baking, chop the vegetables: celery stalks, carrots and onions. There is no need to chop finely; we will throw away the vegetables later. Heat olive or other vegetable oil in a thick saucepan, add onion, carrots and celery and fry until golden brown.

Then you need to add a little tomato paste and simmer for about 2 minutes. And now it’s time for the bones: put the beef in a saucepan and add water at the rate of 2 liters per 1.5 kilograms of bones. Ramsay strongly advises drinking filtered, bottled or spring water - and most chefs adhere to the same idea.

Bring to a boil over high heat and reduce it. Gordon Ramsay also recalls that all foam must be removed. After the broth boils, add bay leaves, black peppercorns and thyme. Cover with a lid and cook over low heat. According to Ramsay's recipe, you need to cook such a broth for 6-8 hours, but the meat will be completely cooked in 1.5 - 2 hours. See for yourself - you can try cooking it for such a long time once. The finished broth must be strained, excess fat removed and poured into jars if you do not use it immediately.

Julia Child's Beef Broth

The recipe for regular beef broth from Julia Child's book “The Art of French Cooking” looks very French. They love to measure out all the ingredients and keep the proportions right down to the gram. Following this recipe, you need to take:

1.5 kilograms of beef bones with meat
3 carrots
2 medium onions
3 stalks of celery
2 leeks
1 sprig thyme
2 bay leaves
2 cloves garlic
2 cloves
6-8 dark peppercorns

Peel and cut the carrots and onions: onions into quarters, carrots into medium-sized pieces. Also chop the celery and leeks not very finely. Place the bones in a thick-walled pan and add cool water - it should cover the bones by approximately 2.5 - 3 centimeters.

Bring to a boil over medium heat, skimming off the foam. Add other ingredients and cool water, if necessary: it should cover the vegetables by approximately 3-5 cm. Bring to a boil; if foam appears again, remove it.

Leave to simmer slowly (there should be no obvious bubbling) for about 4 hours. If the water starts to boil, add boiling water. Strain the finished broth, discard the vegetables, and remove the meat from the bones - it can be used to make a second dish or added to the soup. Place the cooled broth in the refrigerator to remove the frozen fat later.

Beef broth from Michel Roux

The highlight of this recipe is that it is made from veal bones. Find it - unsurpassed, no - cook from the ordinary. Michel Roux loves French cuisine, and therefore everything in this recipe is also very strictly measured. It will be useful for you:

1.5 kilograms of veal bones
0.5 veal leg (chopped)
200 g carrots
100 grams of onion
150 g champignons
2 cloves garlic
250 ml dry snow-white wine
bouquet garni
1 celery stick
6 tomatoes, peeled

First you need to bake the veal bones: place them on a baking sheet and bake for 40-50 minutes at 220 degrees. Then add coarsely chopped carrots and onions and bake for another 10 minutes. After this, the bones and vegetables must be placed in a thick-walled pan, and the fat must be drained from the pan. Pour snow-white wine onto a baking sheet, bring to a boil and reduce by half. Drain into a saucepan.

Add 3 liters of cool water, add bouquet garni, chopped celery and diced tomatoes. Over high heat, bring the broth to a boil, remove the foam, add all the remaining ingredients and cook over low heat for 2.5 hours. Strain the finished broth and skim off the fat.

Beef Broth by Heston Blumenthal

This broth takes about 4 hours to cook, but the chef promises that it will be the most delicious broth. what have you ever tried. We were interested in this, so we are sharing the recipe with you. Please note that from this amount of ingredients you will get 2 liters of concentrated broth, you can reduce the amount as desired. You need:

1 kilogram of soup bones
350 g chopped beef tail
vegetable oil (grape oil is ideal)
1 kilogram chopped beef shanks
500 g finely chopped onion
1 star anise
500 g thinly sliced carrots
375 g reddish wine

Preheat the oven to 190 degrees. Drizzle over the bones and beef tail and place them to roast in a baking tray. Bake them for an hour, turning every 20 minutes.

Meanwhile, heat oil in a pressure cooker and fry the beef shanks. If you don't have a pressure cooker, use a thick-walled saucepan. The drumsticks should be golden on all sides. Take them out and fry the onion and star anise in the remaining oil, stirring occasionally. The onions should caramelize - this will take approximately 25 minutes.

Add carrots and cook for about 20 minutes. Then pour in the wine, boil and leave to simmer over low heat for about 10 minutes. Then add the baked bones with tail, drumsticks and fill them with 3 liters of ice water. Cook in a pressure cooker over high heat for 2 hours, in a thick-walled saucepan longer, about 3 - 3.5 hours over low heat.

Strain the finished broth, cool and skim off the fat.

Beef broth is a tasty and healthy dish with simple and easily accessible recipes.

Such a universal dish as beef broth is intended for the preparation of a huge number of other dishes. It is practically irreplaceable, it has a huge number of advantages: a light meat broth is used as part of a diet, it will be a good way to improve digestion, and will become the basis for preparing soups, vegetable stews and gravy.

How to cook beef broth?

There are a huge number of technologies for creating a savory broth, but there are general rules that should be followed:

There must definitely be fresh, good meat and clean, filtered water.
You will get a fatty broth if you take beef bones.
Almost all housewives are interested in how long to cook beef broth to make an excellent dish: the average time for making it is 3-4 hours. This depends on the size of the pieces of beef, the thickness of the walls of the dishes taken and the intensity of the fire on the stove.
Water for making broth must be taken in a ratio of 1:3, otherwise it will not have a pronounced taste.
Beef broth is often accompanied by additions such as fresh dill and parsley.
For 1 liter of water when making broth, you need to take half a tablespoon of salt. To ensure that the broth remains fragrant and does not boil over, salt should be added using this method: first a pinch, and then add salt at the very end.

What are the benefits of beef broth?

When preparing a dish such as beef broth, health and harm should be the main issues that housewives need to understand:

The usefulness lies in the number of parts, vitamins, that are found in meat and bones. From the broth you can get iron, which supports all organs and systems of the body. When there is a deficiency of iron, hemoglobin decreases, and the body begins to feel weakness, loss of appetite and rapid fatigue.
Beef broth is considered low in calories, so it should be included in the menu of people who are trying to balance their own weight.
The composition of the broth is perfectly absorbed by the stomach, it is suitable even for a child’s body.
In case of overeating and food poisoning, beef broth will be a good help. It contains the amino acid methionine, which neutralizes harmful products and removes them from the body.
The absorption of broth by the body takes from 20 to 40 minutes; for comparison, juice is absorbed in approximately 30 minutes, apple pieces - 40 minutes.
The broth will be a good way to strengthen ligaments and joints, giving them elasticity.

Clear beef broth

Housewives often wonder how to lighten beef broth, but in order to achieve such a result, there are certain subtleties. It is difficult to make a dish that uses bones transparent; it will turn out cloudy and can be used to make sauces and side dishes. The clarified liquid can be used as an independent dish or a base for soups.

beef shank – 1 kg;
water – 3 l;
carrots – 100 g;
leek – 1 pc.;
onion – 1 pc.;
cloves – 3 pcs.;
bay leaf – 1 pc.;
peppercorns – 5 pcs.

Place the shank on high heat.
As soon as the broth boils, reduce the heat. During the cooking process, it is necessary to remove the foam.
In order for the clear beef broth to have a flavor, you need to add vegetables, cut into large pieces, and cloves. After this, cook for at least an hour.
When the vegetables become soft, remove them from the pan. Cook the broth for another 40 minutes until the meat is completely cooked.
Cool the broth; when the fat reaches the surface, remove it with a spoon.

Beef bone broth

One of the most delicious options is beef bone broth. This is justified by the fact that the hard component contains components that give fat. With all this, the dish is imbued with an inimitable taste. It should be served with other foods to add more calories. Any housewife must be able to cook it, because it is the basis for almost all first dishes.

piece of beef with bone – 1 kg;
onions – 2 pcs.;
celery – 3 pcs.;
carrots – 2 pcs.;
bay leaf – 2 pcs.;
leek – 1 pc.;
peppercorns – 10 pcs.;
salt.

Soak the meat in water for 1 hour. Then bring to a boil
Add pepper, bay leaf.
Coarsely chop carrots and onions and fry. Add them to the broth along with the celery.
Boil beef bone broth for 2 hours.

Beef brisket broth

Beef broth made with brisket will be very rich and rich. If it will be the basis for another dish, then it should be additionally salted during the next production process. When it is ready, it is recommended to strain it to get rid of excess fat. You can make a real dish out of it if you add noodles to it.

brisket – 2.5-3 kg;
onions, carrots - 1 pc.;
greens – 1 bunch;
water – 4.5 l;
salt pepper.

Bake the vegetables in the oven together with the brisket for 15 minutes.
Boil water, throw in meat and vegetables.
Add herbs, salt, pepper. Cook the savory beef broth for 2 to 3.5 hours, depending on the desired strength.

Beef broth with eggs

A very light and tender soup can be made from meat scraps that are left over after preparing other dishes. In addition, beef ribs broth is perfect for this. If you add eggs to it, it will become much more satisfying. These additional components can also act as decoration.

beef ribs – 150 g;
water – 1 l;
onions and carrots - 1 pc.;
testicle – 2 pcs.;
parsley root – 1 pc.;
greenery;
pepper, salt.

Cover the ribs with water, salt and pepper and cook until done.
Bake vegetables and parsley root in the oven. Add them to the broth 30 minutes before they are ready.
Add eggs, halved and herbs to the prepared light beef broth.

Rich beef broth

Rich, rich beef broth is considered a very economical cooking method. Its indisputable advantage is that you can prepare a huge amount of soup on its base, and at the same time it can be consumed evenly, stored in the refrigerator. So, from 1 liter of broth you can get about 5 liters of the first course.

beef leg – 1.5 kg;
cloves – 4 buds;
salt, pepper, bay leaf.

Soak the meat in water for 2 hours.
Put on fire, bring to a boil and simmer for 4 hours.
20 minutes before it’s ready, add salt, pepper, and bay leaves.

Chicken and beef broth

You can combine a number of types of meat, for example, create a broth from beef and chicken. This will help vary the taste of the dish and give it dietary characteristics. When serving in plates, the meat is laid out, which is filled with liquid, after which boiled carrots, cut into strips, are added. At the end, the dish is sprinkled with greenish parsley.

beef – 250 g;
chicken fillet – 250 g;
carrots – 3 pcs.;
white cabbage – 2 leaves;
onion – 2 pcs.;
parsley root – 1 pc.;
celery – ¼ piece;
leek – 1 pc.;
water – 4 l;
thyme – 4 sprigs;
parsley root – 1 pc.;
spices;
salt – 4 tbsp. l.

Cut all vegetables into huge pieces.
Place all ingredients in a saucepan and cook for 2.5 hours.
Cool the broth, remove the meat and cut into cubes.

Beef tongue broth

Beef broth, the recipe for which includes the addition of tongue, turns out to be very tasty and rich. This component gives the dish uniqueness and acts as a specific highlight. An important point is that it needs to be thoroughly washed before cooking. It is necessary to take not frozen, but chilled product.

tongue – 1 pc.;
butter – 20 g;
water – 4 l;
salt pepper.

Pour boiling water over your tongue and remove the skin.
Fry the tongue in oil, add salt and pepper.
Bring water to a boil, throw your tongue into it and cook for 1.5-2 hours.

Beef broth in a slow cooker

You can use a lighter cooking method and create beef broth in a slow cooker. To obtain a clear broth, it is recommended to eat boneless meat. A special taste will be provided by different vegetables, roots and spices, which can be selected according to the personal wishes of the hostess.

beef – 0.5 kg;
water – 3 l;
peppercorns – 3 pcs.;
onion – 1 pc.;
bay leaf – 2 pcs.;
salt.

Place the meat cut into pieces into a bowl and pour boiled water over it.
Add onion, salt, seasonings and set the “Stew” mode for 2 hours.

How to cook meat broth correctly

Making meat broth

It's hard to imagine home cooking without delicious and golden meat broth. It is not bad as an independent dish and is the basis for making soups, jellied meats, porridges, meat and vegetable stews, gravies and sauces. Chicken broth is traditionally used to cure a lingering cough, and in order for children to enjoy this “medicine”, the broth must be appetizing and rich. It’s not so difficult to cook a tasty meat broth if you know some tricks and don’t skimp on meat.

How to prepare meat broth: which meat to choose

For beef broth, always choose meat from bulls whose age does not exceed 3 years. Veal cooks quickly and is perfect for broth, as it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender meat from bacon pigs with a very thin layer of fat, and lamb must be fresh and soft. Chicken broth is made from freshly farmed chickens that have been raised without hormones, drugs, and have not been frozen. This is especially important if the broth is intended for baby food or for maintaining strength during illness. Bunny, poultry and its offal, offal, meat bones and smoked meats are excellent for broth. The introduction of various types of meat makes the broth more delicious and rich.

The best pieces for concentrated meat broth

The most delicious broth comes from meat with connective tissue (a set of different and interacting tissues form organs) , which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can find the “professional suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are perfect for broth. Bunny and poultry for broth can be cooked completely or in parts, it all depends on your culinary preferences. It is best to eat fresh meat, but it is not always possible to purchase it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

How to put meat in water

Perfect if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making a delicious broth. So, well-washed pieces of meat are poured with cool water and the pan is placed on the fire. Why do we take specifically cool water and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you immerse the meat in hot water, the proteins immediately coagulate, and a film immediately appears on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat comes out tender, juicy and fragrant, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, for an appetizing broth, meat is poured only with cool water, and at the same time, it should not be cut into small pieces. The meat must release its juices slowly in order to enrich the taste of the broth. The more water, the less concentrated the broth will be - usually take up to 3 liters for 1 kg of meat with bones. water.

How to cook clear meat broth

To make the broth transparent, some housewives soak the meat for several hours in cool water beforehand, and then cook it after draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.

Do not allow the water to boil violently and skim off the foam just in time, which will settle to the bottom in large ugly flakes, and the broth will lose its appetizing appearance. Onions or eggshells give a good effect - they are added to the water first of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook the broth only from boneless sliced meat, it will turn out much clearer.

Vegetables, spices and herbs

Traditional additives for making meat broth include carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, dark peppercorns, various roots and tied bunches of herbs. The French flavor the broth with the famous “Bouquet garni” seasoning, which includes thyme, leek, bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and smell of the broth will be most unusual and catchy. Vegetables are added half an hour before the dish is ready. It is curious that if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, the pan is tightly closed with a lid, and later it is cooked without a lid, so that drops of evaporating water do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a huge amount of fat gives the broth a nasty oily-soapy taste. But don’t rush to part with this valuable product—you can use it to fry vegetables to season soups.

It’s great if the pan has thick walls and a bottom. This way the broth will cook moderately and slowly, which will improve its taste and smell. It’s better to add salt at the very end; you don’t understand how much water will boil away during the cooking process, and it will be very disappointing if the broth turns out to be too salty.

How long does it take to prepare the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members look impatiently at the clock - when is it time for lunch? Veal and hare broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5–3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth acquires a nasty taste.

Another way to check the readiness of the broth is to pierce the meat with a knife. If the knife goes into the flesh easily, it means the meat is cooked and you can separate it from the bones. The bones are usually boiled for some more time, and the meat is either cut into pieces and returned to the pan, or left for making a second dish. After straining the broth, the bones, vegetables and spices are thrown away - they have created their own business and given the dish vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , nutrients, taste and smell.

If you don’t have time and need to cook a quick meat broth, you can make it from minced chicken, beef, lamb or pork. Manufacturing development remains the same, but the time is reduced to half an hour. True, it is better to let the broth brew for 20 minutes, and then serve it. In a slow cooker, meat broth takes the same amount of time to cook, but the manufacturing process is greatly simplified. You will still have to remove the foam, since scientific and technological progress has not yet gone far enough to entrust this important task to technology, even the smartest.

The aromatic, appetizing and clear broth is ready. In ancient recipes it is advised to pour 1 tbsp into each plate of meat broth. l. madera. Or you can do it in a simple way - with the freshest herbs, homemade pies, golden brown croutons and toast. You can store the broth in the refrigerator for a number of days, but usually it disappears from there faster - it’s very tasty!