Beef Broth Recipe

  • Preparation 20 min
  • Cooking 7 h 15 min
  • Servings 12
  • Freezing Absolutely

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Ingrédients

  • Bones and meat
  • 5 lb (2.3 kg) beef soup bones (neck, shank or oxtail)
  • 1 ½ lb (680 g) beef shank

Vegetables

  • 2 medium onions, cut into large wedges, skin on
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 parsnip, cut into large chunks (optional)
  • 1 head garlic, halved crosswise
  • 3 tbsp (45 ml) tomato paste
  • ½ cup (125 ml) dry red wine

Simmering

  • 16 cups (4 L) cold water
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 small bunch parsley
  • 1 tsp (5 ml) black peppercorns
  • 1 tsp (5 ml) salt, plus more to taste at the end

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Preparation

  • Preheat the oven to 425°F. Spread the bones and shank in a roasting pan in a single layer. Roast for 45 minutes, turning them halfway through, until well browned.
  • Add the onions, carrots, celery, parsnip and garlic. Brush with tomato paste. Roast for 25 to 30 minutes, until the vegetables are caramelized and the tomato paste is dark brown.
  • Transfer the bones, shank and vegetables to a large 8 to 10 L stockpot, leaving the fat in the roasting pan.
  • Deglaze the roasting pan with the wine over medium heat, scraping up everything stuck to the bottom. Let it reduce by half, then pour it into the stockpot.
  • Add the cold water, thyme, bay leaves, parsley, peppercorns and salt. The water should cover the bones by about 2 inches (5 cm).
  • Slowly bring to a simmer, without ever letting it boil. During the first hour, skim off the foam that forms on top with a ladle.
  • Simmer over very low heat, partly covered. After 3 hours, remove the shank, pull off the meat and refrigerate it for a soup, then return the bone to the pot.
  • Keep simmering for 3 more hours, for a total of 6 hours. Add hot water as needed to keep the bones covered.
  • Strain through a colander, then a fine-mesh strainer, into a large bowl. Discard the bones and vegetables.
  • Cool quickly by setting the bowl in an ice water bath. Refrigerate overnight, then lift off the solid fat on top. Season to taste when you use it.