It really takes too much of an effort and time making beef broth at home, but the difference it adds to our taste buds is great. If you can cool it really fast and place it in your freezer it will live a long life. You will also feel comfortable when you are in charge of all the ingredients that goes into your broth.
ingredients
- 2 kilograms beef bones
- 5 liters cold water
- 250 grams onion, fine dice
- 125 grams carrot, chop
- 125 grams celeriac, chop
- 2 tbsp extra-virgin olive oil
- 1 tbsp tomato paste
- stems of 1 bunch of parsley
- 1/2 tsp black peppercorns
- 3 sprigs of thyme
- 2 cloves of garlic
- 2 bay leaves
preparation
- Place beef bones on a roasting pan and roast in pre heated 390°F (200°C) oven for 1 hour till nicely browned. Take out of the oven and put them in a pot. Scrape the bits in the tray with the help of some water and add to the pot.
- Add the cold water, bring to boil. Lower the heat and cook for 4 to 6 hours skimming foam and excess fat occasionally.
- Sauté onion, carrot and celeriac with olive oil, add red pepper paste. Cook till golden brown.
- Add sautéd vegetables to the bones.
- Add herbs & spices, cook for 2 more hours.
- Take off the heat. First strain through a sieve, then filter through a cheesecloth.
- Put the bowl in an ice bath and quickly cool the broth to room temp.
- Portion to your liking and freeze. (I use ice cubes and silicone cupcake molds.)
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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