Beef broth is a versatile and flavorful liquid that forms the base of many savory dishes. But what exactly is beef broth made of? This guide will walk you through the key ingredients and process for making authentic, homemade beef broth from scratch.
The Main Ingredients in Beef Broth
The primary components of beef broth are
-
Beef bones – Meaty beef bones provide body flavor collagen and gelatin. Marrow bones and knuckle bones are ideal choices.
-
Water – Cold water is used to extract flavors and collagen from the bones through long simmering. Enough water should be added to just cover the bones.
-
Aromatic vegetables – Onion, carrots and celery are commonly used. They provide subtle sweetness and depth of flavor.
-
Herbs and spices – Bay leaves, thyme, parsley and black peppercorns infuse savory notes.
-
Acid – Vinegar, wine or tomato paste helps extract nutrients from the bones.
-
Optional extras – Garlic, tomato, mushrooms or coriander seeds can provide additional layers of flavor.
The combination of beef bones and water simmered with aromatics makes a rich, concentrated and collagen-rich broth perfect for cooking.
Step-By-Step Process for Making Beef Broth
Here is an overview of the key steps involved in making high-quality homemade beef broth:
-
Roast the bones – Roast beef bones in the oven at 350°F for 1 hour until well browned. This enhances their flavor.
-
Sauté aromatics – Lightly cook onions, carrots, celery and garlic to release their flavors.
-
Simmer in a pot – Place bones and sautéed aromatics in a large pot. Add enough cold water to just cover.
-
Skim impurities – Once simmering, skim off any scum that rises to the surface.
-
Add herbs and spices – Tie parsley, thyme, peppercorns in a bouquet garni. Add bay leaves.
-
Gentle simmer – Maintain a very gentle simmer, with occasional bubbling, for 3-8 hours.
-
Strain the broth – Strain through a fine mesh sieve into a clean pot or bowl.
-
Cool and de-fat – Chill broth completely so fatsolidifies. Skim off and discard fat.
-
Store – Portion broth into containers and refrigerate for up to a week or freeze for months.
Key Differences Between Beef Broth and Beef Stock
While the terms “beef broth” and “beef stock” are sometimes used interchangeably, there are some notable differences:
-
Simmering time – Broth simmers for 1-2 hours while stock simmers for 3-12 hours. The longer time extracts more gelatin and flavor from bones.
-
Bones used – Stock uses more bony parts like marrow bones and knuckles. Broth can use meatier bones.
-
Meat content – Broth contains some meat while stock uses bones only.
-
Seasoning – Broth is seasoned with salt and pepper. Stock is unsalted, allowing more versatility in cooking.
-
Consistency – The high gelatin content of stock makes it more viscous compared to broth.
-
Flavor – Stock has a deeper, more concentrated meaty flavor compared to the milder broth.
How to Use Beef Broth in Cooking
The uses for beef broth in cooking are endless! Here are some of the most popular ways to utilize this flavor enhancer:
-
Braises, stews and soups – Beef broth builds incredible depth of flavor in slow cooked dishes.
-
Gravies and pan sauces – An easy way to pull together flavorful sauces for roasts or steaks.
-
Risottos and pilafs – Infuses rice dishes with rich, savory notes.
-
Marinades and braising liquids – Tenderizes meats and adds moisture.
-
As a cooking liquid – Great for simmering beans, grains, veggies or dumplings.
-
Reducing into glace – Concentrated into an intense sauce base when boiled down.
-
Daubes and bourguignons – Classic French meat stews relying on the broth.
-
Drinking broth – Sipped on its own as a nutritious and collagen-rich tonic.
Bottom line – homemade beef broth is a powerful umami flavor-booster that can transform the taste of any dish it’s added to. Keep some on hand in the freezer for everyday cooking magic!
Frequently Asked Questions About Beef Broth
What’s the difference between beef broth and beef stock?
Stock is made from bones only while broth contains some meat. Stock simmers longer for more concentrated flavor and gelatin. Broth is quick-cooked and seasoned.
How long does beef broth last in the fridge or freezer?
Properly stored, beef broth lasts 5-7 days refrigerated and 4-6 months frozen.
What’s the healthiest way to make beef broth?
Use grass-fed beef bones, minimal added salt, plenty of veggies and simmer for 8+ hours to maximize collagen extraction from the bones.
Can I use a slow cooker to make beef broth?
Yes, a slow cooker on low for 8-12 hours makes hands-off broth, just strain and de-fat it after.
Is beef broth gluten-free?
Yes, homemade beef broth is naturally gluten-free. Always check labels when purchasing commercially made broths.
What can I do with leftover beef broth?
Refrigerate for up to a week, freeze for months, use in place of water for cooking grains or make soup. Leftover meat from bones can be repurposed.
Can I drink beef broth by itself every day?
Yes, beef broth is highly nutritious and mineral-rich. Limit intake to 1-2 cups per day and use low-sodium broth.
How to make beef stock
- Spread bones out on tray to roast. Roasting develops lots of flavour as well as darkening the colour of the stock;
- Roast bones for 1 hour at 180°C/350°F, turning halfway, until nicely browned all over;
- Place beef bones in a very large stock pot, at least 7 litres / quarts;
- Add the herbs and vegetables, and 3 litres of water to just cover the bones. Pack the bones and vegetables down so you minimise the amount of water required. Nobody wants to end up with a watery beef stock!
- Deglaze the pan – don’t waste the precious drippings on the tray, it’s free flavour! Pop the tray on the stove, add a splash of water, and as it simmers the drippings will dissolve into the water. You could also do this in the oven;
- Scrape pan juices into the pot;
- 3 – 8 hour simmer on stove – Simmer stock on the stove, for a minimum of 3 hours and ideally up to 8 hours. Stove is the traditional method, and it’s entirely hands-off. The heat should be so low that you only get a little bubble every once in a while, and it doesn’t need stirring. Do not simmer or boil to try to speed things up, it will make the stock cloudy.If you do the faster, 3 hour simmer … If you choose this option, which we often deploy because there aren’t many times when I can have a pot of stock simmering away all day, we simmer on a marginally stronger heat level to reduce the water faster. In addition, we reduce the stock to concentrate the flavour after straining it.The flavour difference between 3 and 8 hours? Well, of course an 8 hour simmer yields a better result. But practicality comes into play here, and while the extra 5 hours does produce an even better result, a 3 hour simmer will still give you an exceptional stock;
- Oven or slow cooker option: Alternatively, you can cook it in the oven for 8 hours or even overnight (my record is 15 hours – it was a magnificent batch!!), OR in the slow cooker for 8 hours on low.
This is what the stock water level looks like after 8 hours on the stove. The water level should reduce from around the 5.75 litres / quarts mark to around 4 litres (noting this is counting the bones etc still in the water):
What Is Beef Broth?
At its core, what is beef broth? Beef broth is a liquid created by simmering beef bones, often with aromatic vegetables like onions, carrots, and celery. Slow cooking helps extract nutrients and collagen from the bones, giving the broth a nutrient-dense, gelatinous texture and deep flavour. While beef broth is similar to beef stock, broth is typically seasoned, whereas stock is often left unseasoned. This makes beef broth a more versatile base that’s ready to use in a variety of dishes.
In addition to being used in recipes, beef broth can be enjoyed as a warm drink on its own. It is particularly popular during colder months for its comforting qualities.