Beef Broth

Name: Beef Broth
Total time: 8 h
Yield: Makes 10 cups [2.4 l]
Cuisine: Italian
Ingredients: 6 sprigs fresh thyme; 2 large celery stalks, coarsely chopped; 2 large carrots, coarsely chopped; 5 lb [2.3 kg] meaty beef bones (a mix of oxtails, knuckle bones, and shank bones); 2 bay leaves; 10 black peppercorns; 2 Tbsp tomato paste; 1 large yellow onion, coarsely chopped, with skins

Preparation info

Makes
10 cups

Difficulty
Easy
Ready in
8 hr

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

Ever the frugal cook, I pull the meat from the long-stewed bones in this recipe and add it to marinara to make a Sicilian-style ragu.

Ingredients

5 lb [2.3 kg] meaty beef bones (a mix of oxtails, knuckle bones, and shank bones)
2

Europe
Italy
Gluten-free
Soup
Mediterranean

Method

Adjust an oven rack so that it is 6 in [15 cm] below the heating element, and preheat the broiler on high. Line a rimmed baking sheet with aluminum foil.
Arrange the beef bones in an even layer on the prepared baking sheet. Broil until the tops are browned, 6 to 8 minutes. Flip the bones with tongs and broil on the second side until well browned, 5 minutes more