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Beef Bone Stock Recipe – Soup was first offered as a separate course on the royal menu at Henri IV’s and Marie de Medici’s wedding feast in 1600. All of a sudden, beef bone stock was something more than a by product of hearty stews.
They say that pepper pot soup helped Washington’s troops survive the cold bleak winter days (much like it is here today in the Nation’s capital) of the American Revolution. This thick soup made with tripe, veal knuckle and lots of pepper corns was first prepared in December of 1777.
By the late 17th century, meats, vegetables and herbs officially became bouillon and consommé. Then came the bouillon cube – where rich marrow bone broth was reduced to a jelly then dried until hard. Mrs. Dubois’s portable soup!
Simple Rich Beefy Flavor
We’re not making portable soup in the form of bouillon cubes but let’s prepare a beef broth worthy of a royal menu!
Yield: 3 Pints
Beef Bone Stock Recipe
Rich beefy flavor for soups and sauces.
Ingredients
- Beef - 3 pounds of chuck cross ribs.
- Beef - 2 pounds of knuckle and marrow bones
- Veal - 1 pound of neck bones
- 6 quarts of water
- Onions, 2 Large - sliced
- Leeks, 2 whole leeks cleaned and sliced
- 3 small turnips
- 4 large carrots
- 1 small stalk of celery with leaves
- 2 tomatoes
- 4 large bay leaves
- Small bunch of fresh parsley
- 6 - 10 whole peppercorns
- Salt to taste
Instructions
- In a large stock pot, a crock pot with browning feature or your Instant Pot® brown the beef and veal using just the fat on the meat.
- Add the bones, sliced onions and leeks to the browned meat.
- Add the water and bring to a boil. Skim off any scum with a skimmer.
- Turn the heat to a low temperature and simmer covered for about 1 hour.
- Check for any scum on the surface of the water. Skim off if needed.
- Peel the carrots, slice all the veggies and add to the broth along with parsley, bay leaves and peppercorns.
- Simmer 3 more hours.
- Cook until reduced by half.
- Strain the broth and reserve the meat for other recipes.
- Season with salt - to taste
- Allow the broth to cool then skim off the fat.
- Reduce the broth again if you prefer a more concentrated stock
Notes
You will need a large (8-10 qts) stock pot, crock pot or the 8 Quart Instant Pot®.
The easiest way to skim off the fat is to refrigerate the broth overnight. The fat solidifies. Break it apart and throw the pieces out.
More wonderful recipes in the Bone Broth Cookbook
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About the Author
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!