Healthy and Organic Beef Broth Recipe
Organic produce is often a lot tastier than non-organic produce. If you (or your partner) are a keen gardener, perhaps you have some of your own vegetables you can use to make broth. If not, lots of grocery stores sell organic food. Use short ribs, shank crosscuts or arm bones in the following beef broth recipe for maximum flavor.
If you are going to make a quick and easy French onion soup, using a tasty broth really adds plenty of delicious flavors and keeps it tasting fresh and homemade. The bones in the following organic beef broth recipe are roasted. This improves their flavor and draws out the delicious juices.
This beef broth recipe is very simple and relies on garlic, basil, and thyme to enhance the meaty flavor. You might be tempted to use a bouillon cube but making your own beef broth is really economical and simple and you can make a lot at once and freeze what you are not going to use immediately.
- 6 lbs beef bones
- 2 organic onions, quartered
- 1 teaspoon salt
- 10 ½ cups water
- 2 cloves garlic, halved
- 4 bay leaves
- ½ tablespoon dried thyme, crushed
- ½ tablespoon dried parsley, crushed
- 3 organic carrots, chopped
- 10 whole black peppercorns
- Preheat the oven to 450 degrees F.
- Put the soup bones in a big roasting pan and bake them for 30 minutes or until they are deep brown, turning them once.
- Put the browned bones in a big soup pot. Pour ½ cup of water into the roasting pan and use a wooden spoon to scoop up the stuck on bits. Add this mixture to the soup pot.
- Add the onions, celery, carrots, peppercorns, parsley, basil, garlic, salt, bay leaves, and 10 cups of water. Bring the mixture to a boil, then turn the heat down and let it simmer, covered, for 3 ½ hours.
- Remove the soup bones and pour the broth through a double layer of cheesecloth covered sieve.
- Pick the meat off the bones if you want to use it for something else.
- Discard the seasonings and vegetables.
- Skim the fat off the top.
- Store the broth and reserved meat in separate containers in the refrigerator for up to 3 days.
- Alternatively freeze them for up to 6 months.
Organic vegetables can be found in many grocery stores these days, as well as at farmers’ markets. Sometimes they are past their prime and you can find them discounted. Vegetables like this are perhaps not so good for presenting as a side dish but they are wonderful for making soups and broths, so grab whatever you see, and use those with beef bones for making a full-flavored beef broth. Serve the broth with vegetable pieces in or serve it as a clear beverage if you prefer. This is a versatile broth.
Leave a Reply
- Creamy Ham and Potato Soup with Celery December 7, 2014
- Golden Potato Soup with American Cheese December 6, 2014
- Chicken Noodle Soup with Mushrooms and Celery November 24, 2014
- Chicken Noodle Soup with Celery and Red Onion November 23, 2014
- Herby Chicken Soup with Egg Noodles November 22, 2014
- Chicken Curry Soup with Vegetables November 20, 2014
- 4 Ingredient Potato Soup November 18, 2014
- Crock Pot Beef Stew and Herb Dumplings (82908 Views)
- Onion Soup Articles (53630 Views)
- Rich and Creamy Seafood Chowder Recipe (48021 Views)
- Crockpot Corn Chowder (34850 Views)
- Grilled Sweet Potato Soup Recipe (20487 Views)
- Pumpkin Soup (19111 Views)
- Mexican Recipe for Taco Soup with Cilantro (18801 Views)
- Stew Articles (14148 Views)
- Different Types of Onions – A Complete Glossary (12858 Views)
- Pumpkin Soup Articles (12153 Views)