Rockin' Beef Broth

Jan 30, 2011

Broth is considered a comfort food in nearly every global culture.

It is a mainstay in my full-liquid phase of my post-op recovery.
It will lubricate my meals in my soft foods phase of my soft foods recovery.
It can be used to make a variety of things that can be eaten communally.
It can be fortified with soluble fiber to increase digestive action.

Warm, familar, fortified, and hearty, broth can be complex and elegant if prepared intentionally. It can be made ahead, frozen, reduced and turned into a gravy, demi glace, or soup stock.

Quality is important.

Gastro(not)s: (to taste)

Best Quality Soup Base
Best Quality Onion Powder
Best Quality Garlic Powder
Half -n-half (to finish and make creamy, if desired)

Gastronauts: (makes 8 cups broth)

• 6 pounds beef soup bones
• 1 large onion
• 3 large carrots
• 1/2 cup water
• 2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 1/2 cup cubed potatoes
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

 

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
2. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
4. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

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