There's nothing quite like a steaming bowl of rich, flavorful beef broth on a chilly evening. This hearty recipe goes beyond a simple broth, transforming humble ingredients into a deeply satisfying and nutritious meal. Imagine the savory aroma of slow-simmered beef bones, releasing their collagen and creating a broth so rich it practically coats the spoon. We'll infuse this foundation with an abundance of vibrant vegetables, creating a depth of flavor that will leave you wanting more. This isn't just a soup; it's a culinary hug in a bowl, perfect for warming the body and soul.
This recipe for Beef Broth with Vegetables is surprisingly easy to make, even for beginner cooks. We'll guide you through each step, from preparing the ingredients to achieving that perfect balance of savory and sweet. Ready to create a comforting masterpiece? Let's dive into the detailed step-by-step instructions.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Beef bones (for broth): 2
- Beef tail: 3 pieces
- Beef rib: 2 pieces
- Mixed beef for broth: 0.5 kg
- Onion: 1/2
- Garlic: 1/2 head
- Bay leaf: 1
- Allspice flakes: 6
- Thyme: 1/4 teaspoon
- Salt
- Yuca
- Carrots: 2
- Corn
- Chayote
- Zucchini
- Cabbage: 1/2
- Green beans: 1 handful
- Cilantro: 1 bunch
- Celery: 1 stick
- Potato
- Red rice
- Onion (for rice)
- Green chili (for rice)
- Lemon juice (for rice)
Step-by-Step Instructions
Step 1. Prepare the Rich Beef Broth Base
- Place the beef bones, tail, ribs, and mixed beef in a pot with plenty of boiling water. Bring to a boil.
- Once boiling, remove any foam that rises to the surface.
- Add the onion, garlic, bay leaf, allspice, and thyme. Season with salt.
- Cover and simmer until the meat is cooked (approximately 1 hour 45 minutes).
- Remove the onion and garlic after 1 hour 45 minutes.
Step 2. Add and Simmer the Vegetables
- Add the prepared vegetables (yuca, carrots, corn, chayote, zucchini, cabbage, green beans, potato, and celery) to the broth. Add more salt to taste.
- Simmer for 15 minutes after adding the main vegetables.
- Finally, add the cabbage and zucchini and simmer for another 12 minutes.
Step 3. Rest and Serve
- Turn off the heat and let the broth sit.
- Serve the beef broth with red rice, garnished with chopped onion, green chili, cilantro, and lemon juice.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- You can adjust the vegetables to your preference.
- Cut vegetables into strips to prevent them from getting lost in the broth.
- Sweet potato is a delicious addition to the broth.
Nutrition
- Calories: approximately 500-700
- Fat: 20-35g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Can I use pre-made beef broth instead of making my own?
While you can, homemade broth offers superior depth of flavor. Pre-made broth often contains added sodium and preservatives. However, if pressed for time, a low-sodium option is acceptable.
2. What kind of vegetables work best in this recipe?
Almost any hearty vegetable will do! Carrots, celery, onions, parsnips, and potatoes are classic choices. Feel free to experiment with others like turnips or leeks.
3. How long can I store leftover beef broth?
Leftover broth will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Allow it to cool completely before storing.
This rich and flavorful beef broth with vegetables is the perfect antidote to a chilly evening. Enjoy its hearty warmth and the satisfying feeling of a homemade, nutritious meal. So grab your ingredients and experience the simple pleasure of this classic comfort food.