Beef broth

Rich, savoury beef broth makes an excellent base for other dishes, or fortified with added slivers of meat and vegetables, a light soup in its own right.
beef broth
2.5 Litre
2H

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced).
2.Place bones and onions in baking dish. Roast, uncovered, about 1 hour or until bones and onions are well browned.
3.Transfer bones and onions to large saucepan; add celery, carrot, bay leaves, peppercorns and water. Simmer, uncovered, 3 hours, skimming surface occasionally.
4.Add the extra water; simmer, uncovered, 1 hour, skimming surface occasionally. Strain broth mixture through muslin-lined strainer into large clean bowl.

This recipe can be made up to 2 days ahead and stored, covered, in the refrigerator. Be sure to remove and discard any solidified fat from the surface of the cooled broth. If the cooled broth is to be kept longer than that, freeze it.

Note