Fresh homemade beef stock

Estimated reading time: 4 minutes

As old as the road to Rome, and probably too predictable to write down… But I'll do it anyway! Because I want to break a lance for fresh homemade beef broth. It is so delicious and so easy to make yourself that it is almost a shame not to do it. Can we never use a bouillon cube again? No of course you can! But if you make broth once a month, store it in flat ziplock bags in your freezer... Then you simply have a delicious supply of this golden cooking liquid ready as standard. I say just do it! draw clear beef stock

Broth is a base of water in which bones, meat, vegetables and herbs are cooked to extract flavor and nutrients. The word “bouillon” is derived from the French word “bouillir”, which means “to cook”.

The origin of broth dates back to ancient China, where it was used as a medicinal drink. In Europe, broth was traditionally used as a remedy for illness and weakness. It was also used as a base for soups, sauces and other dishes.

In the Middle Ages, broth was cooked in large cauldrons over an open fire. The ingredients were slow cooked and sometimes simmered for hours to intensify the flavours. Later, broth became popular in French cuisine, where it became the basis for classic dishes such as consommé and velouté.

Today, broth is still widely used in the kitchens around the world. It is often made from beef, chicken or fish, and can be used as a base for soups, stews, sauces and more. In addition, broth is often praised for its many health benefits, such as aiding digestion and reducing inflammation.

And this is how you make the Fresh homemade beef stock:

-Preheat your oven to 200 degrees.

-Take a large baking dish and put the shank and the bones in it. Place it in the oven for half an hour to brown the meat. This also helps prevent foaming in the pan when we start to boil the stock.

- Grab a large stockpot and then tip the bones and the rest of the ingredients into it. Of course you clean all vegetables and remove the skins and peels. Only not the garlic, you just cut it in the middle and throw in the pan.

-Bring the whole to the boil and then put it on a simmering plate and let it steep for about 5 hours.

Fresh homemade beef stock

When the time has elapsed, pour the contents of the pan through a colander. Use a colander with small holes. And then there remains a wonderfully fragrant broth. As I said: freeze it nicely in bags of half a liter so you always have stock at home. draw clear beef stock

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

homemade beef stock

As old as the road to Rome, and probably too predictable to write down… But I'm doing it anyway!

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Hallway: ingredient

Kitchen: Dutch

Keyword: Beef broth

Preparation time: 10 minutes minutes

Preparation time: 5 hours hours

Total time: 5 hours hours 10 minutes minutes

Servings: 2 liter

calories: 1211kcal

Author: Francine

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You need:

oven

oven dish

stockpot

Colander

Ingredients:

1x2x3x

• 1 beef shank - big
• 1,5 kg beef bones - from your butcher
• 2 white onions
• 2 roots
• 1 bowl Garlic
• 1 leeks
• 2 leaves laurel
• 10 black peppercorns
• 8 cloves
• 2 stems celery
• 1 bush Parsley
• salt

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• First preheat your oven to 200 degrees.
• Take a large baking dish and put the shank and bones in it. Place it in the oven for half an hour to brown the meat. This also helps prevent foaming in the pan when we start to boil the stock.
• Grab a large stockpot and then tip in the bones and the rest of the ingredients. Of course you clean all vegetables and remove the skins and peels. Only not the garlic, you just cut it in the middle and throw in the pan.
• Bring everything to a boil and then put it on a simmering plate and let it steep for about 5 hours.
• When the time is up, pour the contents of the pan through a colander. Use a colander with small holes. And that leaves a wonderfully fragrant broth.

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