The broths we list here are used throughout our recipes and it’s good to have them on hand for immediate use vs having to make them as needed. They are relatively simple to make, easy to freeze and easy to defrost. You can add your own choice of spices, vegetables and cuts of meat so use these as starters.
Comment: Super market shelves are loaded with a variety of beef stocks and not always gluten free – but the recipe below is quite tasty and relatively inexpensive compared to the commercial brands. You can vary the recipe by adding beef stock or knuckle bones, stew beef, etc., and any other vegetables that you may have available. There’s no limit as to what vegetables you can add.
1.5 – 2 quarts
2 pounds of Beef Chuck bone-in and any beef scraps that you may have
2.5 – 3 quarts of water
1 large onion, pealed and sliced
2 carrots sliced into 3 inch slices
2 stalks of celery sliced into 3 inch slices
Salt & pepper to taste
- All ingredients go into a 5 quart stock pot w/lid, bring to a boil and lower to a simmer stirring occasionally – adding water as it evaporates.
- When done, pour thru a small-opening strainer (cloth is not necessary), allow to cool and place in the refrigerator overnight.
- Next day, pour the contents slowly into another bowl leaving the sediment, and then divide what you intend to save into common ice cube trays and 8 ounce quantities into small zip lock freezer bags and freeze everything.
- When a recipe calls for 2 ounces, use 2 cubes; when a receipt calls for 8 ounces, use one freezer bag and defrost in a micro.