Classic Beef Broth I Made It

Classic Beef Broth

pointsevenout 10 years ago

Recipe by Chefelaine: Classic Beef Broth
It's a good broth. Used neck bones with meat @ $1/lb to make the price reasonable.
Going to use the mirepoix and picked meat for some burritos.
Have a stew and a soup lined up for the broth.
Not sure why recipe has the spices tied up in a sachet. The broth gets strained at the end which filters out those spices.
Made 11 cups.

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Good4U 10 years ago said:

It does look like a nice classic looking broth Points! I think the sachet is quite classic in making broths and fairly old fashioned as well. If you taste the broth and you find it is getting too spicy for your own taste you can just take the sachet out before hand. Those burritos should be very tasty and tender too!

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mommyluvs2cook 10 years ago said:

Homemade broth is the best. This one sounds very flavorful!
That makes sense G4U on the sachet...especially with cloves in there..some people find them strong...

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frankieanne 10 years ago said:

Did you use water or beef stock for the liquid, pso? Seems kinda silly to be making beef broth and use beef stock for the liquid. Anyone know the difference?

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pointsevenout 10 years ago said:

Bouillon, broth, stock and consume are all levels of beef juice extraction. The stock and consume being the heaviest, in that, they use bones in the making. They cause the liquid to be thicker upon cooling; almost to a gelatin consistency because of the substance extracted from the bones during processing. I left out the exacting details but someone else can google it. Or maybe I got those in out of order.
I used water. Couldn't see using good stock or bouillon just to produce a broth. It seemed counter productive and a waste of resources.

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mommyluvs2cook 10 years ago said:

I've made beef stock a couple of times and used only water....I too, don't see the point of the boullion or stock. Just season with some salt to get it to your liking...

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frankieanne 10 years ago said:

Oh, that makes sense that the bones would cause the liquid to be thicker! I never thought of that!
Yeah, I agree pso and ml2c. Water. Yep.

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reviews 10 years ago said:

Hey, pso, I'm bookmarking for Reviews and see you didn't rate this one. Just nudgin' ya. :)

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chuckieb 10 years ago said:

I have some bones down in the freezer that I've been wanting to use in a broth. Could you taste the clove much in this Points? I tend to equate cloves with baking, not with meat so am not sure if I would like that.

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pointsevenout 10 years ago said:

No pronounced clove taste at all.

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