Homemade Beef Broth – A Soup That Tastes like Home

homemade-beef-broth-yumIf there is one dish that tastes and feels like home, it is this one. I don’t know if it is like that only in my region or all around the world, but a plate of hot homemade beef broth always makes my heart sing. 

This clear broth is a very rich soup that takes a lot of time to cook. It is a kind of a beef stock, but consumed as a stand alone dish, and not only as an ingredient in other recipes, kind of a tastier substitute for water. 

It is a lot like some Asian soups. Not that it tastes very similar, because after all, those soups are made with some very different ingredients. They are just similar because, let’s be totally honest here, they don’t look like much… being clear and mostly not very colourful… yet they taste amazing!

homemade beef broth onion
Onions cut in half lengthwise.
homemade beef broth carrot
It is nice to use two varieties of carrots. If not possible, just use what you have and don’t sweat about it.
homemade beef broth-celery
Celery. One of the prevailing tastes of a homemade beef broth.
homemade beef broth tomato
One tomato, cut in half, will add some freshness and a lot of colour. Although not a mandatory broth ingredient, it makes a lot of difference.

Another similar broth that people eat as a stand alone dish is Rindersuppe. Cooked in German-speaking countries, it is, like our broth, a clear soup. It is perhaps the closest to this recipe I’m about to give you, but the Rindersuppe (translates directly to “beef soup”) usually contains more “hard substances” like vegetable slices, different pasta and pieces of beef. Which is a good thing if you are very hungry. But as a starter dish, I’ll have my version anytime.

Homemade beef broth is best with noodles, but…

We usually have it with homemade noodles. But these noodles, as tasty as they are, and the texture they provide, are a very big no-no for us. They contain eggs. And this is still an egg free, dairy free and nut free blog. Let’s stay pedantic about forbidden ingredients. Allergies are not a joke and they don’t allow for trial and error. Because the error can be just too serious.

We can’t have it with noodles, but so what! Do not despair, I have another trick up my sleeve that will elevate this homemade beef broth to new levels. A bit more work, but a lot more taste – homemade bread croutons. Of course, in order to avoid traces of dairy in bought breads, you mostly have to make it yourself. Unless if you are really familiar with the bakes and trust him or her with your life. But making the bread at home isn’t even that big of a deal once you get a hold of it. We bake it all the time.

This is a pretty easy and straightforward broth recipe. It doesn’t contain no real twists, because I wanted to give you the most basic, most traditional version.

There is no way to make this delicious and hearty homemade beef broth quickly, so it is best to start. Let’s see how to cook it.

Ingredients

  • 1 kg beef
  • 2  cuts of bone with marrow
  • 2 onions
  • 1 yellow carrot
  • 2 orange carrots
  • 1 garlic head, cut horizontally into 2 pieces
  • a piece of celery root
  • parsley with root
  • 1 tomato
  • 1 tablespoon salt
  • 5 peppercorns
  • olive oil
  • water

Instructions

Heat up a pan with a table spoon of olive oil in it. 

Slice onions in half, carrots and celery root to big chunks. Wash the parsley. You don’t have to cut it the parsley yet.

Put onions (cut side down), carrots and celery into the pan. It will start smelling nicely the second it touches the pan, but you want it to stay in the pan long enough to nicely brown. Then turn the pieces around and brown them on the other side. This vegetable browning step is totally optional, and grandmas don’t usually practice it. It does not make a very dramatic difference, but adds a nice depth to it. 

Browning veggies for a beef broth.
Browning veggies for a beef broth.
Beef in the pot before adding water and vegetables.
Beef in the pot before adding water and vegetables.

Put meat and bones in the biggest pot you have. Cover with cold water and add browned vegetables and parsley. Cut the tomato in half and add it to the pot, together with garlic. Tomato adds some freshness because it is slightly acidic, and also, it adds a lot of colour. I use more garlic than traditional recipes, so that it is well pronounced in the finished dish. I like garlic.

Add salt and peppercorns.

Turn the heat on and set it on a low setting. If you want your broth clear, it must not boil violently because it upsets the sediments and mixes the clear liquid with foams I will tell you about in the next few paragraphs.

Slow uncovered cooking. Don't cover the pot. You want the broth to condense a little.
Slow uncovered cooking. Don’t cover the pot. You want the broth to condense a little. On this image, you see small grey foams forming. Wait until they become of manageable size and skim them.

Never cover the pot!

Cook uncovered or partially covered. It is important to let the water evaporate slowly, packing in all the taste, concentrating it to a level of true deliciousness.

It can take up to an hour to bring this quantity of water to a gentle simmer. Nevertheless, don’t cover the pot!

When the broth simmers for about fifteen minutes, foamy clouds will start forming on the surface. Gently skim them off with a spoon and try not to “disturb” the broth too much. Removing this foam is important because if you don’t,  it makes the soup cloudy and not at all that nice. Try not to remove fat, together with foam. Fat equals taste, and fat isn’t nearly as bad as sugar, so avoid sugar, instead.

Skimmed foamy impurities, together with some foam.  Discard it.
Skimmed foamy impurities, together with some foam. Discard it.

Now just let this homemade beef broth cook a slowly as you can manage for 3-4 hours, removing the foam every 30 minutes or so. It usually stops forming at a time. In the first stage, when the meat isn’t cooked yet, foam forming is at its worst, but it somehow settles down later on.

When you feel the broth is done, just turn off the heat and cover. If you plan to eat it the next day (we usually cook it in the evening, and eat the next day), you have to cool the broth down for storing. In colder seasons, you just place the pot on the balcony or an outside window sill and let it chill.

As I’ve written already, homemade beef broth is traditionally served with homemade noodles, but this strong version is okay even without anything. Chopped parsley, carrots that were cooking in the broth, and sometimes pieces of meat, and it is more than enough.

What to use instead of traditional noodles?

If you have any bread, make croutons. Dice the bread and brown it in a pan on some hot olive oil just before serving. This is your best option, even if you don’t suffer from allergies. If you do, it might be your only option.

homemade beef broth finished
Finished clear homemade beef broth.

Enjoy;)

Homemade Beef Broth – A Soup That Tastes like Home

Homemade Beef Broth – A Soup That Tastes like Home

Ingredients

  • 1 kg beef
  • 2 cuts of bone with marrow
  • 2 onions
  • 1 yellow carrot
  • 2 orange carrots
  • 1 garlic head, cut horizontally into 2 pieces
  • a piece of celery root
  • parsley with root
  • 1 tomato
  • 1 tablespoon salt
  • 5 peppercorns
  • olive oil
  • water

Instructions

  1. Heat up a pan with a table spoon of olive oil in it.
  2. Slice onions in half, carrots and celery root to big chunks.
  3. Wash the parsley.
  4. Put onions (cut side down), carrots and celery into the pan and brown them. Turn them around and brown them on the other side.
  5. Place meat and bones in the biggest pot you have. Cover with cold water and add browned vegetables and parsley. Cut the tomato in half and add it to the pot, together with garlic.
  6. Add salt and peppercorns.
  7. Turn the heat on and set it on a low setting. Cook uncovered or partially covered. It can take up to an hour to bring this quantity of water to a gentle simmer. Leave the pot uncovered.
  8. When the broth simmers for about fifteen minutes, foamy clouds start forming on the surface - skim them off with a spoon and try not to "disturb" the broth too much.
  9. Now just let this homemade beef broth cook as slowly as you can manage for 3-4 hours, removing the foam every 30 minutes or so.
  10. When you feel the broth is done, just turn off the heat and cover.

Notes

If you plan to eat it the next day (we usually cook it in the evening, and eat the next day), you have to cool the broth down for storing. In colder seasons, you just place the pot on the balcony or an outside window sill and let it chill.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.notapizzablog.com/2016/11/17/homemade-beef-broth-soup/

Related posts

Leave a Comment