Homemade Beef Broth
From: Gisele, Aylmer, Quebec, Canada
Comments: Frozen into needed-size containers, this broth can be used to prepare soups, creamy soups, sauces...
  • 4 pounds [1.8 kg] beef bones
  • 2 tablespoons [30 mL] liquid beef broth concentrate
  • 1 large onion, quartered
  • 2 carrots, into pieces
  • 2 stalks celery with leaves, into pieces
  • 1 bay leaf
  • 1 teaspoon [5 mL] chopped parsley
  • 1 teaspoon [5 mL] thyme
  • Salt and pepper, to taste
  • Cold water
  • Transfer beef bones into a large casserole and pour in liquid beef broth concentrate.
  • Add onion quarters, carrot and celery pieces, bay leaf, chopped parsley and thyme.
  • Salt, pepper then pour in enough cold water to completely cover all the ingredients.
  • Bring to a boil then leave to simmer slowly uncovered until reduced by 1/3rd, for approximately 3 hours.
  • Strain broth into a large bowl; throw away bones and vegetables.
  • Leaveh to cool completely then refrigerate broth until fat hardens on top.
  • Remove and throw away fat.
  • Reheat broth over low heat, then strain broth once more pouring it into a clean bowl.
  • Leave to cool completely, pour into desired size freezing containers then freeze broth until ready to use.