Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.
The depth and umami in a good beef broth comes from browning the bones and meat. This process of browning is known as the Maillard reaction. Simply put, this is a chemical reaction where simple sugars and amino acids are rearranged. Heat can speed up this reaction; however, at 355°F a new reaction occurs: pyrolysis, more commonly known as burning. Adequate water will prevent this reaction, since the temperature of the bones will not climb above the boiling point of water.
Recipe information
Total Time
24 Hours
Yield
3 quarts
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
On a baking sheet or two, spread out the knuckle bones, femur bones, short ribs, and oxtail in an even layer and roast in the oven for 35 to 40 minutes, until golden brown.
Step 3
On a separate baking sheet, spread out all the vegetables in an even layer and roast in the oven for 15 minutes.
Step 4
When the bones are roasted, transfer them to a stockpot or slow cooker, cover with the water, and add the vinegar if desired. If using a stockpot, place the pot on the stovetop over high heat and bring to a boil, then reduce to a simmer. If using a slow cooker, set the temperature to high: reduce heat to low after broth starts to boil.
Step 5
Skim off the fat and scum that rises to the surface and, if you wish to save the fat for future use as a cooking fat, pass it through a strainer into a storage container. Continue the skimming process for a few hours as the fat and scum rise to the surface.
Step 6
Continue simmering for up to 24 hours, skimming as necessary. Add the vegetables and herbs to the stockpot or slow cooker when you have about 5 hours left on your intended cook time.
Step 7
Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
Reprinted with permission from Harper Wave.
