This beef broth recipe is almost as good as homemade. Nothing beats made from scratch beef stock, but this comes close.
This is a staple in the kitchen. It is used for soups, casseroles and much more.
I don't know what I would do if I didn't have the opportunity to make beef both right away (if I don't have time to make it from scratch), and you will discover how easy this really is.
I also posted my recipe for a wonderful homemade beef stock below it. What is the difference between beef broth and beef stock? It's in the base of the recipe.
Beef stock is made with beef bones that are braised first and then covered with water. What is braising?
To braise is to cook meat, fish or vegetables slowly and for a long time after browning or searing it in fat, butter or oil.
Also offering many homemade pantry items that save my readers money every day at the bottom of the page.
Click on the photo for my fantastic French onion soup recipe.
"ALMOST" HOMEMADE BEEF BROTH
1/4 to 1/2 tsp “Better Than Bouillon” beef base
1 cup water, boiling
Add 1/4 teaspoon of beef base to the hot water and whisk to
dissolve. If you want it more flavorful, add another 1/2 of teaspoon.
It is now ready to use in the recipe.
At times I don't need to extra beef flavor, but for some recipes I do make it stronger.
It tastes so much better than using regular bouillon cubes. By the way, you will find it by the bouillon cubes in the grocery store.
CONDENSED BEEF BROTH RECIPE
Condensed is a stronger broth. So you would double the amount of beef base that you put in.
1 cup boiling water
1/2 to 1 teaspoon of beef base
When you are having ribs, or have bones from a roast you save them in a resealable bag in the freezer. Just keep adding to it and make one big batch of broth and freeze it into portions.
HOMEMADE BEEF STOCK FROM SCRATCH
3 or 4 lbs meaty beef bones like short ribs or shank ribs
4 cups water
2 carrots, sliced in half
2 onions, quartered
2 celery stalks, cut in half
salt to taste
Place all the ingredients together in a large pan and bring to a boil. Skim the fat that will gather at the top. Reduce heat and simmer for 2 to 3 hours. Strain broth and let cool. Refrigerate overnight and skim the fat off the top the next day. It keeps for approximately 3 days in the refrigerator or freeze it.