Pierre Franey's Beef Broth
- Total Time
- 4 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 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
Preparation
- 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.
- 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.
Private Notes
Cooking Notes
What is the purpose of replacing the water after the first boil?
What do you mean by the onion "peeled and pierced by 4 cloves"?
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.
Do you cut up the beef?
What is the purpose of replacing the water after the first boil?
Cleans the bones of impurities. Stepdad worked at Stockyards and always washed and scrubbed his meat before cooking. Guessing this does it too. Stockyard made me more of a Vegan, very sad watching sick animals auctioned off.
Advertisement