There's nothing quite like the rich, savory aroma of a simmering beef broth, especially when it's a vibrant, deep red hue. This isn't your average, pale broth; this is a rich red beef broth, bursting with flavor and brimming with nutrients. Imagine the satisfying warmth of this comforting soup on a chilly evening, or its versatility as a base for hearty stews and flavorful sauces. We're not just talking about a broth; we're talking about a culinary foundation, packed with the goodness of slow-cooked beef, aromatic vegetables, and a medley of spices that will tantalize your taste buds. This recipe delivers a depth of flavor often missing in store-bought broths.
This recipe unlocks the secrets to achieving that perfect red color and intensely flavorful broth, transforming humble ingredients into a culinary masterpiece. From selecting the right cuts of beef to mastering the art of slow simmering, every detail is carefully considered to ensure a superior result. Ready to embark on this flavorful journey? Let's dive into the step-by-step process to create your own rich red beef broth.
Tools Needed
- Pot
- Blender
- Strainer
Ingredients
- Beef ribs: 5 pieces
- Beef scraps: 1 kg
- Zucchini: 2
- Cabbage: 1/2
- Chayote: 1
- Corncob: 1
- Carrots: 2
- Small potatoes: 2
- Onion: 1/2
- Garlic: 1/2 head
- Cilantro: 1 bunch
- Thyme: 1/2 teaspoon
- Marjoram: 1/4 teaspoon
- Ancho chili: 1
- Guajillo chili peppers: 6
- Bay leaf: 1
- Cloves of garlic: 3
- Black pepper: 1/4 teaspoon
- Salt
- Tomato
Step-by-Step Instructions
Step 1. Building the Rich Broth Base
- Add beef ribs and scraps to a pot. Cook until the meat releases its scum.
- Remove the scum. Add half an onion, half a head of garlic, a bay leaf, and a tablespoon of salt.
- Cover and cook.
Step 2. Preparing and Adding the Chili Sauce
- Toast guajillo and ancho chilis with a little onion.
- Boil the chilis, garlic, onion, pepper, thyme, marjoram, and tomato in water until softened.
- Let the chili mixture cool, then blend into a sauce.
- After vegetables are cooked (15 minutes), add the blended chili sauce (strained).
Step 3. Adding Vegetables in Stages
- Cut the vegetables (corn, potatoes, carrots, chayote). Put corn and potatoes in water to prevent darkening.
- Add corn and potatoes to the broth.
- Add carrots and chayote to the broth. Remove the onion and garlic from the meat.
- Add cabbage and zucchini. Season with salt to taste.
Step 4. Finishing and Serving
- Add cilantro. Cover and cook until zucchini and cabbage are tender (12 minutes).
- Turn off heat. Serve with corn tortillas and optional toppings (chopped onion, green chili, cilantro, lemon).
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Tips
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- Add optional toppings such as chopped onion, green chili, cilantro, and lemon.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 50-60g
FAQs
1. Can I use other cuts of beef besides bone-in beef shanks?
Yes! Chuck roast, oxtails, or even short ribs will work well. Bone-in cuts generally yield a richer broth due to the marrow.
2. How long can I store the finished broth?
Store your cooled broth in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
This rich red beef broth recipe is more than just a recipe; it's a journey into culinary satisfaction. Enjoy the rewarding process of creating this flavorful masterpiece, and savor the delicious results. Whether enjoyed on its own or as the base for other dishes, this broth will become a staple in your kitchen.