Mohamed Shili This easy Julia Child Beef Broth recipe is a simple yet delicious way to create a rich, savory base for soups and stews. With just a few ingredients, including beef bones and aromatic vegetables, it’s quick to prep and perfect for using common kitchen staples. The slow roasting and simmering process creates deep, mouthwatering flavor.
Ingredients Needed
- 3 ½ pounds beef bones (such as oxtail, short rib, knuckle, or shank)
- 2 stalks celery, cut into 2-inch pieces
- 1 large onion, cut into 8 pieces
- 1 medium leek, roots trimmed off, cleaned, and cut into 2-inch pieces
- 1 whole head garlic, halved crosswise
- 12 cups water, or as needed
- 2 bay leaves, or more to taste
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
How To Make Beef Broth
- Roast the Bones: Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Place the beef bones on the prepared baking sheet and roast in the preheated oven for 40 minutes, turning the bones halfway through.
- Prepare the Broth: Carefully transfer the roasted bones into a large stockpot, pouring in any juices from the baking sheet. Add the celery, onion, leek, and garlic to the pot. Pour in enough water to completely cover the bones, then stir in the bay leaves, vinegar, salt, and pepper.
- Simmer: Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer and cover, leaving the lid slightly vented. Let it simmer for 12 hours, occasionally skimming off any foam and impurities that rise to the top. Add more water as necessary to keep the bones and vegetables covered.
- Strain the Broth: After 12 hours, remove the pot from the heat and let the broth cool to room temperature. Strain the broth through a fine-mesh strainer into a clean pot, discarding the bones and vegetables.
Recipe Tips
- Roast the bones well: to get a deep, rich flavor. The more browned they are, the better your broth will taste.
- Skim the foam: off the top of the broth while it simmers to keep it clear and free of impurities.
- Check the water level: during simmering. Add more water if needed to keep the bones and vegetables submerged for best flavor extraction.
- Use a fine-mesh strainer: to strain the broth for a smooth, clean result without any bits left behind.
- Season at the end: of the cooking process to control the salt and prevent it from becoming too salty while simmering for hours.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Beef Broth to airtight containers and refrigerate for up to 4 days.
- Freeze: Freeze the cooled leftover Beef Broth in freezer-safe containers or ice cube trays for up to 3 months. Thaw in the refrigerator overnight before using.
Nutrition Fact
Serving Size: 1 cup (240 ml)
- Calories: 35
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
More Julia Child Recipes:
Julia Child Beef Broth
Description
This easy Julia Child Beef Broth recipe is a simple yet delicious way to create a rich, savory base for soups and stews. With just a few ingredients, including beef bones and aromatic vegetables, it’s quick to prep and perfect for using common kitchen staples. The slow roasting and simmering process creates deep, mouthwatering flavor.
Ingredients
Instructions
- Roast the Bones: Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Place the beef bones on the prepared baking sheet and roast in the preheated oven for 40 minutes, turning the bones halfway through.
- Prepare the Broth: Carefully transfer the roasted bones into a large stockpot, pouring in any juices from the baking sheet. Add the celery, onion, leek, and garlic to the pot. Pour in enough water to completely cover the bones, then stir in the bay leaves, vinegar, salt, and pepper.
- Simmer: Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer and cover, leaving the lid slightly vented. Let it simmer for 12 hours, occasionally skimming off any foam and impurities that rise to the top. Add more water as necessary to keep the bones and vegetables covered.
- Strain the Broth: After 12 hours, remove the pot from the heat and let the broth cool to room temperature. Strain the broth through a fine-mesh strainer into a clean pot, discarding the bones and vegetables.
Notes
- Roast the bones well: to get a deep, rich flavor. The more browned they are, the better your broth will taste.
- Skim the foam: off the top of the broth while it simmers to keep it clear and free of impurities.
- Check the water level: during simmering. Add more water if needed to keep the bones and vegetables submerged for best flavor extraction.
- Use a fine-mesh strainer: to strain the broth for a smooth, clean result without any bits left behind.
- Season at the end: of the cooking process to control the salt and prevent it from becoming too salty while simmering for hours.
Julia Child Beef Broth
