Homemade Beef Broth Recipe
Beef broth is called Rinderbruehe in Germany. The homemade Beef Broth recipe can be prepared and then frozen for later use. You can easily divide the ingredients to make less broth or multiply to make more broth.
Ingredients for homemade Beef Broth recipe:
- 6 l (6.43 qt) of cold water
- 2500 g (5.51 lb) of beef chuck short ribs
- 3 large beef marrow bones
- 500g (1.1 lb) of leeks
- 600g (1.32 lb) of onions
- 500 g (1.1 lb) of carrots
- 400 g (14.1 oz) of celery root
- 500 g (1.1 lb) of tomatoes
- 6 juniper berries
- 8 peppercorns black
- 4 whole cloves
- 3 bay leaves
- 6 teaspoons of salt
Preparation of homemade Beef Broth:
Use a large saucepan filled up with the cold water and salt. Wash the beef bones under running water and place them in a saucepan. Peel the carrots, celery root, and onion. Cut into chunky pieces and place into the saucepan. Wash the tomatoes and the leeks, cut them and add to the saucepan. Add juniper berries, cloves, bay leaves, and pepper corns. Mix ingredients with a large wooden spoon, cover the saucepan and bring to a boil. Turn the heat down to medium/medium-low and let it simmer for about 5 hours.
I always begin a soup or broth with the ingredients in cold water to avoid foaming on top. Should the soup build up some foam while simmering, skim off with a spoon skimmer.
After cooking the broth, use a spider strainer to separate out the vegetables and the bones. Place a wire mesh sieve lined with a cheesecloth on top of a separate saucepan. Pour the broth through the cheesecloth. Bring the broth to a boil again, then turn off the heat and remove from stove.
Let the broth cool down before storing it in the freezer. You can use this broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course to add flavor to soups.