Pierre Franey's Beef Broth

By Pierre Franey

Total Time
4 hours
Rating
4(27)
Comments
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Ingredients

Yield:3 quarts
  • 2pounds lean beef chuck
  • 3pounds beef bones
  • 10quarts water
  • 2large carrots, scraped and quartered
  • 1large onion, peeled and pierced with 4 cloves
  • Greens of 2 leeks, washed and cut into large chunks
  • 4ribs celery, trimmed and quartered
  • 2bay leaves
  • 4sprigs fresh thyme
  • 10peppercorns
Ingredient Substitution Guide
Nutritional analysis per serving (82 servings)

1 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the beef and the bones in a deep pot. Cover with 5 quarts water and bring to a boil. Remove and discard water. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients. Bring to a boil.

  2. Step 2

    Simmer 3½ to 4 hours. Skim off surface foam periodically. When cooked, strain and set aside, and if using in the future, freeze. Retain the meat for things like salads and sauces.

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Ratings

4 out of 5
27 user ratings
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Comments

Laura

What is the purpose of replacing the water after the first boil?

Noodle Mama

A superb, thoughtful, well-crafted recipe! I just gifted this recipe to some young adults I know, saying have some of this in your freezer will add so much to your home cooking. I particularly like the discarding of water that has touched beef blood (which, not sure, seems nicely Halal and Kosher), and the use of the leek — greens only. That is attention to detail, and the resulting stock is balanced and delicious!

Forrest

What do you mean by the onion "peeled and pierced by 4 cloves"?

Paula

My guess: peel the onion then take the 4 whole cloves and pierce them into the peeled onion itself, spacing them out evenly rather than into one grouping.

Justin

Do you cut up the beef?

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