Basic Homemade Meat Broth by Marcella Hazan
A classic beef broth made by simmering bones, aromatics, and water until rich and deeply flavorful. A foundational base for soups, stews, and sauces.
Ingredients
- 1 carrot, peeled
- 2 celery stalks
- ½ red or yellow pepper, cored and seeds removed
- 1 small potato, peeled
- 1 ripe tomato (or 1 canned tomato, drained)
- 5 lb assorted beef, veal, and chicken pieces, including bones
Instructions
- Add all ingredients to a large stock pot.
- Add enough water to cover everything by 2 incles.
- Place the lid on askew and turn the heat to medium.
- Bring to a boil.
- As soon as it begins to boil, lower the heat to a very gentle simmer.
- As it simmers, skim off the scum that floats to the surface.
- Simmer for 3 hours, continuing to skim.
- Filter the broth through a large wire strainer lined with paper towels into a ceramic or plastic bowl.
- Allow to cool completely, uncovered.
- When cool, place in the refrigerator overnight, until the fat comes to the surface and solidifies. Scoop and discard this fat.
- Use within 3 days. If freezing, read "Recipe Notes" section for tips.
Notes
How to Freeze Broth:
Having frozen broth on hand is immensely helpful and convenient. One easy way is to freeze it in ice cube molds, then store the cubes in plastic bags. That way, you can perfectly portion your broth as you need it.