I will tell you a secret. It’s a straightforward method to prepare a beef broth to die for. Believe me, this is a quick recipe for simply delicious meat broth. So forget spending hours and hours preparing the broth. This quick recipe will surprise you with its rich taste in a short time.
Even though you can pick the ready-made broth up at the store, this recipe is easy peasy and is ready to use immediately in your recipe. But making broth can be challenging and time-consuming. Below is a recipe that will both amaze you with its simplicity and produce fantastic results.
It’s called “reverse broth” because you first brown the ingredients (meat and vegetables), add to cold water to activate the flavor, and then add salt. This is the reverse of what is normally done. You will see the colors change instantly from clear water to a dark yellow broth, where you will begin to smell the broth that is being created.
broth vs stock
The distinction between stock and broth is straightforward: stock includes bones and cartilage, while broth uses only boneless meat cuts. As a result, broth offers a more delicate and aromatic flavor profile.
A little trick for your beef Broth:
- Add a tablespoon of sugar. It will “toast” the meat and vegetables and make the broth tastier. This is the Maillard reaction, which provides a toasted flavor of meat and which will make the broth taste as if it had been cooked for many hours.
- This trick will allow you to create new scents and aromas and give a strong flavor to the final results.
- You will taste a hint of dried mushrooms and cloves. Of course, you can customize it as you wish for a vegan version, but below is my favorite recipe.
how to store it
To store beef broth properly, allow it to cool completely before transferring it to an airtight container. It is important to leave some space at the top of the container as liquid expands when frozen. Label the container with the date and use within 3-4 days if kept in the refrigerator or up to 3 months in the freezer. To defrost frozen beef broth, place it in the refrigerator overnight or immerse the sealed container in cold water until thawed. Avoid refreezing previously frozen broth for best quality and flavor. Properly stored beef broth can be a convenient ingredient for soups, stews, and sauces whenever needed. It’s absolutely a must have in your freezer!
15-minute Beef Broth
Ingredients
- 2 lb beef chuck or flank steak
- 1 yellow onion peeled and roughly chopped
- 1 stalk celery trimmed and chopped
- 1 bunch 1 bunch of parsley
- 2 2 slices of dried porcini or portobello mushrooms
- 1-2 bay leaves
- 2 cloves
- 3 peppercorns
- 1 tbsp kosher salt
- 3 tbsp olive oil
- ½ glass white wine or brandy or Marsala wine
- 1 tsp sugar
- 1.5 l cold water
Instructions
- Prepare the vegetables: wash and cut the carrots, celery, and onion into coarse pieces.
- Add the oil to the saucepan and add all the vegetables, dried mushrooms, herbs, and spices.
- Finally, add the meat cut into coarse pieces.
- Turn the gas on high and add the sugar.
- Let the vegetables and the meat brown.
- Stir in the wine and let the alcohol evaporate completely.
- Add cold water, season with salt, and cover with a lid.
- Cook for 5 minutes over medium heat.
- Before serving, the broth needs to be filtered.
- Use a medium mesh filter to separate the liquid broth from the solid parts.
- This will make it smooth.
- Enjoy!
