Beef Broth / Bors din carne de vaca

Directions

1.  Rinse the beef bones and place them in a baking pan. Bake the bones in a medium temperature oven for 2 hours. The bones should be well-browned when removed from the oven.

2.  In a very large pot, add the bones and water. Bring to a boil – then reduce flame and simmer.

3.  Begin rinsing and peeling the onions, carrots, celery stalks, leeks, and parsnips. Add them to the pot. Increase the flame to bring the pot to a boil again – then reduce flame and simmer.

4.  Scrub several potatoes, and peel them until you have 2 c worth of peels. Add the peels to the soup pot (they will thicken the broth). Place the potatoes in water store them in the refrigerator for use in another recipe.

5.  Add peppercorns, cloves, bay leaves, parsley and salt to the broth. Cover and simmer for 6 – 8 hours, removing any foam or scum that accumulates on the surface.

6.  Once the broth is ready, strain the liquid into a large bowl.

7.  Discard the bones and other solids. Cool the stock and refrigerate, skimming off any fat that solidifies on the surface just before use.                                              

 

Notes: Yes, this broth takes all day to make, but it’s actually not very much work – it just cooks for a long time. It’s easy to make on a day when you plan to be futzing around at home. This broth is a good base for many soups and stews, like Beef Stew*. If you plan to make French Onion Soup** or another ‘clear’ soup with this broth, omit the potato peels. Broth will keep refrigerated for about 1 week.

 

Substitutions: Celery Stalks/1 Celery Root.

 

References: *See the Beef Stew recipe. **See the French Onion Soup recipe.