"A Beef broth is a clear, unbound liquid that gets a specific taste, odor and color through a number of processes.Because making a good broth takes a lot of work, time and energy, we make broth in larger quantities. You have to think, for example, of ten or twenty liters at a time.Pulling a broth takes a few hours, depending on the type of broth.We draw broths at a temperature just below the boiling point. If we boil a broth, it can become cloudy. We call such a broth a "blind broth". Frequent stirring in broth can also cause "blindness". Do not add salt to a broth. After all, there are guests who eat salt-free or low-salt. Bouillon is a basic product.We draw broths at a temperature just below the boiling point. If we boil a broth, it can become cloudy. We call such a broth a "blind broth". Frequent stirring in broth can also cause "blindness". Do not add salt to a broth. After all, there are guests who eat salt-free or low-salt. Bouillon is a basic product.You can always add salt to the end product, such as a soup, if necessary."
for 1 gallon - 4l
- 2 lbs (900g) beef stock bones
- 1 lbs 450g beef shank
- 2 onions - peeled
- 3 carrots - peeled
- 4 celery stalks - washed
- a little olive oil
- 2 dried bay leaves
- 6 sprigs fresh tyme
Put the meaty bones in a roasting pan in a 356°F - 180°C oven until brown. The roasting will create the irresistible flavor and color you expect in a good broth.
Rough chop all the vegetables.
Heat a little olive oil in a large sauce pan and roast the vegetables or to let them sweat (start to soften and release their liquids) for a few minutes over the heat.
Remove the beef to a plate and pour off the oil in the pot.
Add some water in the roasting pan , scraping the bottom of the pot to loosen any browned bits and add in the sauce pan.
Add the bones, cover with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
Cook for at least 4 hour so the vegetable and the bones have enough time to infuus the water.
If you use a pressure cooker then is 1 hour enough and it will likely taste richer and more fully flavored than the slow simmered version)
Take the pot off the stove and remove all the vegetables and the bones with a slotted spoon.
Set your strainer over a big bowl and line it with cheese cloth or coffee filters.
Pour the stock through.
Divide the stock into storage containers, cool completely, and then freeze.