Beef Broth
makes about 1 quart
You can make this flavorful beef broth from leftover bones -- or get some from your butcher. Homemade beef broth takes just a few minutes of active work but requires that you be home for several hours while it cooks mostly unattended. The result is completely worth it.
1 rib celery, roughly chopped
1 carrot, roughly chopped
1 onion, quartered
3 pounds beef bones
1 star anise
1 cinnamon stick
1/4 cup cilantro stems and leaves
1 teaspoon salt
prep: 50 minutes
total: 7 hours
baking sheet
stock pot
sieve
tongs
1. Preheat the oven to 400F. Roughly chop the celery and carrot. Arrange with the quartered onion on a baking sheet with the beef bones. Roast until they are browned, about 45 minutes.
2. Transfer the meat and vegetables to a large stock pot. Add the star anise, cinnamon stick, cilantro and salt, and enough water to cover. Simmer on low heat for about 4 hours.
3. Using a sieve over a bowl, strain out the vegetables bones and spices and discard. Cover the broth in plastic wrap and place in the refrigerator until the fats congeal into a hardened top layer that you can gently lift off with a pair of tongs or a spoon.
