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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!
We’re not making portable soup in the form of bouillon cubes but let’s prepare a beef broth worthy of a royal menu!
Rich beefy flavor for soups and sauces.
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
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!