Beef Broth

- 3 pounds lean beef stew meat, such as rump or brisket, cut into serving-size pieces
- 3 pounds meaty beef bones, such as shank, rib, or neck
- 2 teaspoons salt
- 2 teaspoon black peppercorns
With British Flavors (add the following when adding the beef):
- 1 large yellow onion, unpeeled and quartered
- 1 leek, rinsed clean and cut into large pieces
- 3 carrots, unpeeled and cut into large pieces
- 3 celery ribs, unpeeled and cut into large pieces
- 3 fresh thyme sprigs
- ½ bunch fresh flat-leaf parsley
- 1 bay leaf
- 3 whole cloves
With Hungarian Flavors (add the following when adding the beef):
- 1 large yellow onion, unpeeled and quartered
- 3 carrots, unpeeled and cut into large pieces
- 3 parsnips, unpeeled and cut into large pieces
- 1 kohlrabi, quartered
- 1 celery root, unpeeled and cut into large pieces
- 2 garlic cloves, crushed
- ½ bunch fresh flat-leaf parsley
With German Flavors (add the following when adding the beef):
- 2 leeks, rinsed clean and cut into large pieces
- 1 small yellow onion, unpeeled and quartered
- 2 celery ribs, cut into large pieces
- 3 carrots, unpeeled and cut into large pieces
- 3 small parsnips, unpeeled and cut into large pieces
- 1 small celery root or turnip, unpeeled and cut into large pieces
- ½ bunch fresh flat-leaf parsley
With American Flavors (add the following when adding the beef):
- 3 pounds meaty beef bones
- 1 medium onion, unpeeled and quartered
- 2 carrots, unpeeled and cut into large pieces
- 2 celery ribs, cut into large pieces
- ½ bunch fresh flat-leaf parsley
- 5 to 6 fresh thyme sprigs
Instructions:
Place the stew meat, beef bones, salt, and peppercorns in a large pot. Pour in 3 quarts water and bring it to a boil over high heat. Cover, reduce the heat to low, and simmer for 3 to 4 hours. Skim the froth off the surface with a spoon.
- Remove from the heat, take out the beef pieces with a slotted spoon or tongs, and place them in a bowl to cool. Strain the broth through a sieve and skim off the fat. Chilling the broth makes removing the fat easier.
- Once the beef is cool enough to handle, pull the meat off the bones and tear into bite-sized pieces. Discard the bones. Measure out enough broth or beef for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.