Best 16 Beef Broth Recipes

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

BEEF BONE BROTH

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

HOMEMADE BEEF BROTH

Steps:

• Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.

BEEF BONE BROTH

Steps:

• Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
• Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
• Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
• Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.

BEEF BROTH GRAVY

Steps:

• 1. Melt butter in your sauce pan, then add the flour. Whisk the flour for about 1 minute until the flour is "cooked".
• 2. Slowly add the beef broth and stir often for about 8-10 minutes. *Stirring is the key to lump less gravy.

VEGAN "BEEF" BROTH

Steps:

• Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
• Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

DELICIOUS GOLDEN MUSHROOM SOUP WITH BEEF BROTH DAIRY FREE

Steps:

• Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!

GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY

Steps:

• Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
• In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
• Decrease the heat to low and simmer for 20 minutes.
• Strain the liquid discarding the solids, and return the broth to the pot.
• Season with salt and keep warm over low heat.
• In a frying pan over med-high heat, warm the oil.
• Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
• Return the broth to a boil and add the soba noodles.
• Cook, stirring occasionally, for 4 minutes.
• Add the bok choy, mushrooms and soy sauce and stir to combine.
• Serve, garnished with the dark green onions slices.
• Pass the hot sauce at the table.

BEEF FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour. When you are ready to start, bring the broth to a boil. We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken. Of course, you can have what ever meat and vegetables you wish. Guten apetit!

FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHILE BROTH AND CREAMY WHITE GRITS WITH GREENS AND WILD MUSHROOMS

Steps:

• Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes.
• Preheat oven to 400 Degrees F.
• Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250 degrees F. After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm. Before carving, remove the string.
• Slice the filet into 1/4-inch thick slices. Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate. Arrange the slices of filet around the grits. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs.
• In a heavy bottomed 2 quart pot, bring the water to a boil. Add the salt. Add the grits while stirring. Bring the water back to a boil. Lower the heat to a very low simmer. Cover the pot but stir every 2 to 3 minutes until the grits are thick. The grits will take approximately 20 minutes to cook. If the grits become to thick, add a little water to adjust the consistency.
• In a skillet over medium high heat, melt the butter until foaming. Add the chopped onions and garlic. Saute until the onion is translucent. Add the shiitake mushrooms and saute until lightly cooked. Add the greens and briefly saute until wilted. Remove from the heat. Adjust seasonings with salt and pepper.
• When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm.
• Heat a saucepan over medium high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve.

FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE

Steps:

• Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
• Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
• Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
• If the batter gets too thick towards the end, just add a little milk and mix well.
• Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
• Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).

BEEF BROTH PORK CHOPS

Steps:

• Preheat oven to 350.
• Salt and pepper pork chops. Brown slightly on each side.
• Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
• Bake for 1 1/2 hours. Drain after cooking.
• These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.

MUSHROOM RAVIOLI IN BEEF BROTH

Steps:

• 1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
• 2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
• 3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
• 4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.

BEEF BROTH

Steps:

• Preheat the oven to 450°F.
• Put the beef bones, onions, and carrots in the bottom of a 9 x 13-inch casserole dish. Bake, turning occasionally, for about 30 minutes or until the bones are very brown. Let cool for 30 minutes, then drain the fat out of the dish (keep the dish on hand).
• Put the browned bones, onions, and carrots in a large stockpot. Pour about 1/2 cup water into the casserole dish, then scrape browned bits off bottom of the dish. Pour this liquid into the soup pot-this liquid holds a ton of flavor! Add the celery, tomato, tomato paste, garlic, parsley, thyme, bay leaf, and peppercorns. Add 12 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 hours. Strain the broth, discarding the meat, vegetables, and seasonings.
• Let the broth cool completely. Transfer to an airtight container and refrigerate overnight. The next day, skim off all the fat that's risen to the surface.
• note
• If you don't plan to use your beef broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags. The broth will keep in the freezer for up to three months.

PRESSURE COOKER BEEF BROTH

Steps:

• coat bones and oxtails with a bit of canola oil and salt.
• get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed.
• put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum.
• fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles.
• set timer for 45 minutes once full pressure is achieved.
• after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot.
• strain through colander into a big pot, strain again through cheese cloth.
• pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry.