Rich Beef Broth
By America's Test KitchenPublished on December 7, 2015
Time
2½ hours
Yield
Makes about 8 cups
Ingredients
Before You Begin
You can substitute 4 pounds of beef chuck, cut into 3-inch chunks, and 2 pounds of small marrowbones for the beef shanks, if desired. Red wine, used to deglaze the pan after browning the beef, adds an extra layer of flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. The broth can be refrigerated in an airtight container for up to four days or frozen for four to six months. After the broth has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot broth, we recommend using a ladle or fat separator.
Instructions
- Heat oil in large stockpot or Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Transfer to large bowl.
- Brown beef and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding extra oil as necessary, up to 1 tablespoon. Transfer to bowl with onions.
- Add wine to now-empty pot and cook, scraping up browned bits with wooden spoon, until reduced to about 3 tablespoons, about 2 minutes. Return browned beef, bones, and onion to pot; reduce heat to low; and cook, covered, until beef releases juices, about 20 minutes.
- Increase heat to high. Add boiling water, bay leaves, and salt to pot; return mixture to boil, then reduce heat to low and simmer, covered, until meat is tender and broth is flavorful, 1 1/2 to 2 hours, occasionally skimming foam off surface.
- Strain, discarding bones and onion and reserving beef for another use. Skim fat from surface of broth before using.
Time
2½ hoursYield
Makes about 8 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
We made stock with six different cuts of beef, including chuck, shank, round, arm blade, oxtails, and short ribs. We added marrowbones to the boneless cuts to establish an equal meat-to-bone ratio in each pot and simmered the bone-in cuts as is. Tasters liked the stock made from shanks best. We also found that the best stock is made with a lot of beef. Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is required to make 2 quarts of rich-tasting stock.
Before You Begin
You can substitute 4 pounds of beef chuck, cut into 3-inch chunks, and 2 pounds of small marrowbones for the beef shanks, if desired. Red wine, used to deglaze the pan after browning the beef, adds an extra layer of flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. The broth can be refrigerated in an airtight container for up to four days or frozen for four to six months. After the broth has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot broth, we recommend using a ladle or fat separator.
Instructions
- Heat oil in large stockpot or Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Transfer to large bowl.
- Brown beef and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding extra oil as necessary, up to 1 tablespoon. Transfer to bowl with onions.
- Add wine to now-empty pot and cook, scraping up browned bits with wooden spoon, until reduced to about 3 tablespoons, about 2 minutes. Return browned beef, bones, and onion to pot; reduce heat to low; and cook, covered, until beef releases juices, about 20 minutes.
- Increase heat to high. Add boiling water, bay leaves, and salt to pot; return mixture to boil, then reduce heat to low and simmer, covered, until meat is tender and broth is flavorful, 1 1/2 to 2 hours, occasionally skimming foam off surface.
- Strain, discarding bones and onion and reserving beef for another use. Skim fat from surface of broth before using.
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