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
- Taste of Manila Chicken Tinola January 21, 2016
- Chili-Chocolate Venison Goulash January 19, 2016
- Lemon and Bean Soup with Rosemary November 18, 2015
- Crockpot Irish Lamb and Barley Stew November 17, 2015
- Slow Cooker Corn Chowder with Bacon November 16, 2015
- Winter Vegetable Orzo Soup November 15, 2015
- Gourmet Strawberry Gazpacho November 14, 2015
- Crockpot Italian Tomato Soup with Pasta November 13, 2015
- Mint and Cucumber Soup November 12, 2015
- Extra Spicy Chicken Soup (195031 Views)
- Crock Pot Beef Stew and Herb Dumplings (88179 Views)
- Onion Soup Articles (54425 Views)
- Rich and Creamy Seafood Chowder Recipe (51584 Views)
- Healthy Crockpot Bean Soup (40465 Views)
- Crockpot Corn Chowder (39770 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (27546 Views)
- 4 Ingredient Potato Soup (25726 Views)
- Grilled Sweet Potato Soup Recipe (21911 Views)
- Pumpkin Soup (19634 Views)