Homemade Beef Broth
A homemade rich, hearty beef broth packed full of flavor. An easy-to-make essential ingredient for soups, gravies, and or roasts.
Servings: 4 quarts
Calories: 96kcal
Ingredients
- 4 lbs Beef Bones - with marrow and any scraps of meat
- 2 Sweet Onions
- 2 whole Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 2 Bay Leaf
- 1 tbsp Olive Oil
- Parsley - fresh, if available
- ½ cup Red Wine
- 6 cups Water
- Salt and Pepper - to taste
Instructions
- Preheat oven to 400℉.
- Line a 9 x 13 casserole baking dish with aluminum foil.
- Spray the aluminum foil with cooking spray.
- Put the beef bones, meat scraps, onion, carrots, celery, and garlic, in the pan.
- Place in oven and roast for one hour.
- Remove from the oven and transfer all ingredients to the pressure cooker, including the juice from the roasting process.
- Add the remaining ingredients to the pressure cooker pot.
- Cook for 2 hours under high pressure.
- When the pressure cooking is complete, use the natural-release method to allow the pressure to lessen.
- Remove and discard the bones.
- Put the chinois strainer in a large bowl or stock pot that can hold the quantity of liquid.
- Pour the liquid and remaining elements into the chinois strainer and press out the liquid.
Notes
Culinarian Tips, Tricks, and Suggestions: If you don't want to use a pressure cooker, you can prepare this beef broth via traditional cooking methods. Once you complete the oven-roasting process, place the roasted mixture and all the other ingredients in a large stockpot. Bring the mixture to a boil. Turn the heat down to a simmer and allow it to simmer for 5 hours. Don't stir or disturb. Just let it simmer. Once done, then follow the above straining process to remove solids.
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 272mg | Fiber: 2g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
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