Rich Beef Broth Simmered Aromatics (Print View)

A rich broth infused with beef, fresh vegetables, and herbs, simmered for a deep, savory taste.

# What You'll Need:

→ Beef

01 - 1.76 lb beef shank or beef bones with marrow

→ Vegetables

02 - 2 large carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, quartered
05 - 2 garlic cloves, smashed
06 - 1 leek (white and light green parts only), sliced

→ Aromatics & Seasonings

07 - 2 bay leaves
08 - 8 black peppercorns
09 - 2 sprigs fresh thyme or 1 tsp dried thyme
10 - 1 small bunch fresh parsley
11 - 1 tsp salt, plus more to taste
12 - 10.5 cups cold water

# Step-by-Step Directions:

01 - Rinse the beef shank or bones thoroughly under cold water and place into a large stockpot.
02 - Add all chopped vegetables, aromatics, and seasonings to the pot evenly.
03 - Pour in the cold water ensuring all ingredients are fully submerged.
04 - Bring the mixture to a gentle boil over medium-high heat.
05 - Skim off any foam or impurities that form on the surface using a ladle.
06 - Reduce heat to low and simmer gently, uncovered, for 3 hours, skimming occasionally and adding water if necessary to keep ingredients submerged.
07 - Remove from heat and strain broth through a fine mesh sieve into another container; discard solids.
08 - Adjust salt to taste and serve hot as a clear broth or use as a base for other dishes.

# Expert Suggestions:

01 -
  • It's the kind of broth that tastes like someone cared, whether you're sipping it straight or using it to elevate other dishes.
  • Once it's done, you'll have a freezer full of golden liquid gold that makes weeknight cooking feel effortless.
  • There's no fussing with ratios or fancy techniques—just patient simmering and simple ingredients working their magic.
02 -
  • Never skip the initial skimming—that foam is impurity and dissolved protein that clouds clarity and muddles flavor.
  • Cold water is non-negotiable; starting with hot water rushes the process and results in a weaker broth.
  • A gentle simmer beats a hard boil every single time; patience is the secret ingredient.
03 -
  • Start with bones that have visible marrow—they yield more flavor and body than plain bones alone.
  • Never discard the broth as it cools; taste it warm and adjust seasoning then, when your palate is most accurate.

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