Good beef broth is the pride of every cook. Strong and savory, with a hint of sweet ...
almost medicinal. This classic requires time to cook but in the end the reward
is well worth the effort.
We collected recipes from several star chefs from Europe and America: Emeril Lagasse, Julia Child and Zdeněk Pohlreich.
Classic Beef Broth á la Emeril Lagasse
- 7 pounds beef bones, sawed into 2-inch pieces
- 1 (6-ounce) can tomato paste
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves, peeled
- 5 bay leaves
- 1 tsp dried leaf thyme
- 6 quarts water
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones.
Return to the oven and roast for 30 minutes.
- Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan
for browned particles. Put this mixture in a large stock pot. Add the peppercorns,
garlic, and herbs. Season with salt.
- Bring the liquid to a boil, then reduce to a simmer. Cook for 4 hours.
- Remove from heat and skim off any fat that has risen to the surface.
Strain the liquid and discard the bones.
- YIELD: 8 cups
Classic Beef Broth á la Julia Child
- 3-4 lbs meaty beef bones
- 3 carrots, scraped, broken in several pieces
- 2 medium onions, peeled, quartered
- 3 stalks celery, broken in several pieces
- 2 leeks, cleaned and cut into chunks
- 1 sprig thyme
- 2 fresh bay leaves
- 2 garlic cloves, unpeeled
- 2 whole cloves
- 6-8 peppercorns
- Place the beef bones in a large heavy pot and cover with cold water by about two inches.
Bring to a simmer over medium heat and skim the sum which rises to the top.
This should take about five minutes.
- Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
Bring the stock to a simmer again, skimming as necessary. When the stock is simmering
(do not allow it to boil), partially cover and simmer 4-5 hours.
If the water level gets too low, add boiling water to the pot. Skim as necessary.
- When the vegetables and the bones have given their all to the broth,
strain the broth and discard the solids.
- Set the stock, uncovered in the refrigerator until the fat has risen to the top
and solidified. Remove and discard the fat.
- Taste the degreased stock (remembering it contains no salt) and if it is not strong enough,
reduce it over medium heat. When the stock is cold, store in the refrigerator
for up to three days, or in the freezer.
Classic Beef Broth á la Zdeněk Pohlreich
- 1 lb ox tail, cut into smaller pieces
- 1 carrot, chopped
- 1 parsley root, chopped
- 1/4 celery root, chopped
- 1 onion, chopped
- 1 glass red wine
- 1 tbsp tomato paste
- Spices: black peppercorns, bay leaf and allspice
- Place oxtail pieces in a Dutch oven, add a little oil and add the black pepper,
2-3 pieces of the allspice and the bay leaf. Add the onions, celery, parsley root and onion.
Bake for 30 minutes at 220 °C (430 °F). While baking, mix the contents of the Dutch oven
several times to ensure everything is evenly baked to golden-brown.
- Place the Dutch oven on the stove. Remove fat; add the tomato paste and the wine.
Stir over low heat. Transfer the oxtail pieces into a stock pot.
- Cook the rest of the contents of the Dutch oven, uncovered, until the vegetables have
caramelized nicely and the wine has evaporated. Then transfer the contents of the
Dutch oven into the stock pot and cover everything with cold water.
- Bring to a boil, reduce heat to simmer and maintain for 4-7 hours.
- Remove the bones, strain the broth and let cool.
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Last updated: November 10, 2013