Hallo there!
You know what? I am running out of homemade beef broth and I am making some right now, as I am writing this post. I cannot wait for the end result! If you know me personally, you know how much I love beef broth. Homemade beef broth is that type of food, which is nutritious, flavorful and versatile. It is also inexpensive. Most importantly, it is so simple to make that you do not even need any cooking experience to master this dish. All you need is just meat, some bones, vegetables and seasonings. There you go, a good pot of homemade beef broth packed with health benefits. Beef broth is amazing to be used as its own (such as soup) or as base of a sauce (which you will see in many of my recipes). I still do approach my instant beef broth (as a back up) in case my ran out of my homemade beef broth. However, instant beef broth is just not the same as homemade one.
This beef broth recipe is so simple because all you need to do is to put everything in a pot and cook it for several hours. You may roast your meat and bones beforehand in an oven but I just like to begin by cleaning the meat and bones under running water and place them in a pressure cooker. Feel free to use a normal pot or special pot such as a slow cooker.
After which, I rougly chop some veggetables into large chunks, without peeling the veggetables because this enhances the taste of the broth. In Germany, you can easily get hold of soup vegetables (Suppengrün) which consist of knob celery, carrots, leek and a fresh bunch of parsley. Place the chopped veggies on top of the meat and bones.
Add some peppercorns and bay leaves to other ingredients. Thereafter, pour 2 litres of water into the pot and make sure that both meat and bones are emerged in the water. Some recipes do not require you to add salt to the broth. However, I personally like to add 2.5 – 3 tablespoons of salt into the broth. The salt will bring out the taste of the broth. You can also skip the salt, if you prefer and add salt to the dish or sauce, if you are using the broth later.
Thereafter, cover the pot with a lid and bring the broth to a boil at high heat. Reduce the heat to low heat and simmers your broth for 1.5 – 2 hours, if you are using a pressure cooker or 3-4 hours, if you are using a normal pot.
After cooking, remove meat for other use and discard other ingredients. We usually just eat the meat with some rice and vegetables for lunch. Strain the broth using a stift into another container.
If you are using the broth (such as for soup) immediately, skim fat. If not, refrigrirate the broth overnight and remove fat from the surface. You can keep the broth in the fridge up till 5 days or freeze it up till 6 months.
Tip for freezing beef broth: After skimming fat from the surface, I like to pour beef broth into my baby storage freezer tray container (if you are a mum, you know what I mean) to freeze them. Alternatively, you can also use ice cube trays. This helps to keep the broth in small portions and it is very practical to use a few ice cubes, when making sauce.
You can also check out this video on how to make this Simple Homemade Beef Broth:
Or print this recipe:
Simple Homemade Beef Broth
Equipment
- Pressure cooker or a normal pot
Ingredients you need
- ¼ Knob Celery
- 2 Carrots
- ½ Leek
- A bunch of fresh parsley
- 10 Peppercorns
- 2.5 - 3 tbsp Salt
- 1 kg Lean meat (Beef)
- 1 handful of beef bones
- 3 Bay leaves
- 2 l Water
Directions
- Wash your meat and bones unter running water and put them at the base of your pot. I prefer using pressure cooker because it takes a shorter time to cook. You can also use a normal pot to cook.
- Gently wash your vegetables. Without peeling your carrots and celery, roughly chop all vegetables into chunky pieces. Spread the vegetables on top of your meat and bones. Add in the peppercorns and bay leaves on top of your vegetables.
- Lastly, pour 2 litres of water into your pot covering the meat and bones. Add salt to bring out the flavours of the broth.
- Bring your broth to a boil at high heat. Reduce to low heat and simmers your broth covered for 1.5 – 2 hours, if you are using a pressure cooker or 3-4 hours, if you are using a normal pot.
- Remove meat for other use and discard other ingredients. Strain the broth using a stift into another container. If you are using the broth (such as for soup) immediately, skim fat. If not, refrigrirate the broth overnight and remove fat from surface. You can keep the broth in the fridge up till 5 days or freeze it up till 6 months.
I hope you enjoy this recipe. You can also show me your creations on social media, #chenguins so that I can find it.
Until next time!
Love,
Pia
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