BEEF BROTH RECIPE
Sweet and Sour Sauce from Scratch
This beef broth recipe is almost as good as homemade.
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Grab one item at the grocery store and you are set for a while without using a beef broth recipe. I have many homemade pantry items that save my readers money every day.
Click on the photo for my fantastic French Onion Soup
"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
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 BROTH 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.