Delicious Non-Vegan African Foods

Beef Broth – Immaculate Bites

Beef Broth – This flavorful soup is super easy to make and tastes great on its own or in your favorite soup. Once you discover how easy it is to create this incredibly versatile ingredient, you’ll never go back to canned soups.

Bone broth was all the rage a few years ago when people started doing it. paleo and keto diet. I don’t like fashion, so I ignored the fuss. But then I found out just how good homemade beef stock is.

The great thing about this beef stock recipe is that you have total control.You can make it as fancy or simple as you like.use only bones and water, or add all the deliciously fragrant spices to create a masterpiece. Not only that, but it’s the base for so many recipes that it’s a shame not to have it on hand.

Enjoy hot beef soup

Why Make Your Own Beef Bone Broth

Have you ever seen the ingredient list on a soup can? I can’t even pronounce some of those words. know the ingredients You’re putting it in your body, I say. You can save bones that you would normally throw away. Just freeze it in the bag and boil it when it’s all together.It should also be one of the most multipurpose recipe there.

Fun facts: It contains no solids, starch, or sugar, so you can have pure broth without breaking your fast. 😉

recipe ingredients

What you need for this recipe

This homemade beef soup is a simple recipe with a fair list of ingredients and can be easily customized to your liking.

  1. beef bone – The nutrition in beef bones is amazing and usually quite economical. You can use knuckles, ribs, legs, neck, or shanks to boost your collagen content.It also goes great with leftover oxtail bones after making oxtail stew😉
  2. vegetable – Carrots, onions and celery also add comfort food flavor.
  3. spices – Garlic, bay leaf, peppercorns, parsley and thyme add flavor and nutrition. Hmmm!

how to make beef broth

grill bones and vegetables
Bring all ingredients to a slow simmer

make soup

  • bake – Place beef bones on a large tray and drizzle with oil. Bake for 30 minutes and then remove.
  • add vegetables – Put carrots, onions and garlic in a tray, drizzle with oil and bake for another 10 minutes.
  • load the stockpot – Transfer the browned meat, carrots, onions, and garlic to a Dutch oven or large stockpot.
  • Season – Add celery, bay leaves, peppercorns, parsley, thyme, salt and pepper.
  • deglaze – Deglaze the tray with a cup of hot water and scrape all the flavors off the bottom.
  • heat – Add 7 cups of water to a Dutch oven or stockpot and bring to a boil.
  • Skim – Lower the heat and scoop the soup with a spoon to remove the surface scum.
  • simmer – Cook uncovered over low heat for 3-8 hours. It should turn out to be a very tender dish.
  • seasoning adjustment – Your stock should be a rich, dark brown color. Season with salt and pepper.
  • cool – Turn off the heat and let the beef broth cool.
Strain and preserve delicious beef broth

save the soup

  • distortion – Remove the bones and vegetables, pour the stock into a fine mesh colander lined with cheesecloth, and set in a large bowl.
  • remove fat – Refrigerate the soup. When the fat solidifies on the surface of the soup, carefully remove it with a spoon and discard.
  • ready – The soup will gel when refrigerated. You can use it as is, heat it in the microwave, or liquefy it by heating it in a pan. Keep refrigerated or use immediately in soup.
The finished beef broth is ready to be bottled and stored

recipe variations

  1. chicken broth – Chicken bones also make a great soup.
  2. Miso soup with pork and vegetables – Pork stock is another option. Sometimes I store chicken, beef, pork or lamb bones in the freezer to make a great medley of bone broth.
  3. vegetable soup – Mild flavored vegetables make good soups. Carrots, celery, pumpkin and tomatoes are excellent. However, rape (cabbage, broccoli, cauliflower, etc.) tends to be a little too strong.
  4. spicy beef broth – If you like chilli or spicy soup, you can add lots of chilli or chilli to your liking.

tips and tricks

  1. Please adjust the seasoning accordingly. Remember, strong flavors such as ginger and cumin are best left in the final recipe.
  2. Skim off the scum for a more appealing soup.
  3. After straining, you can reduce it to a concentrate by simmering it longer.It will take some time and you will need to stir it regularly, but reducing the broth to a concentrate will save you space in your freezer.
  4. Some people simmer the beef stock for 2-3 days. However, we have found that 24 hours or more provides the best flavor, as more than 24 hours imparts a slight minerality.

advance instructions

Freshly made beef broth can always be used, make ahead and freeze, that too.you can too Can you put it in a pint or quart jar If you like canned food on rainy days.

How to eat and store

Beef broth is a great flavor base for soups, stews, vegetable dishes, and rice dishes. Of course, you can enjoy it hot as it is on cold days.

Since it’s a liquid, it’s better to store the broth recipe in a glass jar with a tight-fitting lid. 5 days in the refrigerator and Half a year in the freezer.

Pro tip: You can freeze the broth in ice cube trays and immediately transfer the cubes to sealable freezer bags once frozen.

Gorgeous beef soup close up

Frequently Asked Questions

How to make gravy with beef broth.

Super easy! Make a roux with butter or oil and flour and stir in the beef broth. Simmer until thickened and season to your liking. You can also add cream to make it even thicker.

What is the difference between beef broth and beef stock?

Some people use them interchangeably. However, the broth is bones, and the broth is meat and vegetables.

Is drinking beef broth good for you?

I’m not a doctor, but according to research (https://www.livescience.com/is-bone-broth-good-for-you), yes. It’s delicious and full of vitamins and nutrients. How can it be bad?

How to use beef broth

Homemade beef stock makes any dish more delicious with its firm meat flavor. It works best with the mouth-watering recipe below.

See more meat soup recipes to try

Conclusion

Beef bone broth is a great addition to more nutritious soup and sauce recipes. It’s getting colder, so you may have more opportunities to make soup. how about you Let us know in the comments!

see how to make

beef broth

This flavorful powerhouse is super easy and delicious on its own or in your favorite soup. Once you discover how easy it is to make this incredibly versatile ingredient, you’ll never go back to canned soups. Makes about 6 cups

instructions

  • Preheat oven to 205°C.

  • Arrange beef bones on a large tray and brush with oil. Bake in the oven for 30 minutes and remove.

  • Place carrots, onions and garlic in a tray, drizzle with oil and bake for another 10 minutes.

  • Transfer the browned meat, carrots, onions, and garlic to a Dutch oven or large stockpot.

  • Add celery, bay leaves, peppercorns, parsley, thyme, salt and pepper.

  • Deglaze the tray with 1 cup of warm water and place it in the Dutch oven.

  • Add 7 cups of water to the Dutch oven and bring to a boil.

  • Reduce the heat to low and scoop the soup with a spoon to remove the surface scum.

  • Cook uncovered over medium-low heat for 3-8 hours. It makes a very gentle stew. (The more you simmer, the stronger the flavor will be.)

  • Your stock should be a rich, dark brown color. Season with salt and pepper to taste.

  • Turn off the heat and let the soup cool.

  • Line a fine mesh colander with cheesecloth and place over a large bowl. Then remove the bones and vegetables from the pan and slowly pour the stock into a colander.

  • Refrigerate the soup. When the fat hardens on the surface, carefully scrape it off with a spoon and discard it.

  • The soup will gel when refrigerated. You can use it as it is, or you can melt it by heating it in the microwave or in a pan.

  • Freeze or refrigerate for later use, or use immediately in soups.

Tips and notes:

  • Please adjust the seasoning accordingly. Remember, strong flavors such as ginger and cumin are best left in the final recipe.
  • Skim off the scum for a more appealing soup.
  • After straining, you can reduce it to a concentrate by simmering it longer.It will take some time and you will need to stir it regularly, but reducing the broth to a concentrate will save you space in your freezer.
  • Some people simmer the beef stock for 2-3 days. However, we have found that 24 hours or more provides the best flavor, as more than 24 hours imparts a slight minerality.
  • Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 1cup| | calorie: 61kcal (3%)| | carbohydrate: 9g (3%)| | protein: 1g (2%)| | thick: 3g (Five%)| | saturated fat: 0.3g (2%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 2g| | Trans fat: 0.01g| | sodium: 362mg (16%)| | potassium: 215mg (6%)| | fiber: 2g (8%)| | sugar: 3g (3%)| | Vitamin A: 3583IU (72%)| | Vitamin C: 8mg (Ten%)| | calcium: 54mg (Five%)| | iron: 1mg (6%)



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