Roasted Beef or Lamb Broth
This recipe produces the dark, rich meat broth preferred for most beef- or lamb-based soups.
INGREDIENTS | SERVES 6
3 pounds meaty beef or lamb bones (shanks, necks, ribs)
2 tablespoons olive oil
10 cups water
2 onions, quartered
2 cloves garlic
2 carrots, cut in pieces
2 ribs celery, cut in pieces
2 bay leaves
6 black peppercorns
Salt and pepper to taste
Preheat oven to 350°F. Place beef bones in a shallow roasting pan; coat well with olive oil. Roast uncovered 2 hours, turning occasionally to allow all sides to brown.
Remove from oven and place in a large soup pot. Pour 1 cup of water in roasting pan; scrape pan to loosen browned bits. Pour water from roasting pan into soup pot. Add remaining water and other ingredients to pot.
Bring to a boil over medium-high heat. Boil 2 minutes; reduce heat to medium. Simmer uncovered 4 hours or longer, replenishing liquid as needed.
Remove from heat; allow to cool. Strain through a fine sieve; discard solids.
Refrigerate until chilled. Remove fat and discard. Use broth as directed in recipes, or freeze.
Beautiful Bones
Although beef broth can be made from ingredients bought just for that purpose, it doesn't have to be. Some of the richest broths are a byproduct of dinner entrees. Prime rib roasts and even bone-in chuck roasts have meaty trimmings that produce excellent, rich-tasting beef broths. Lamb shanks and breast of veal bones can be pressed into service as well. Don't forget to add leftover au jus to the stock pot as well.
