Savory Clear Beef Broth (Printable Format)

A savory, clear beef broth simmered with herbs and spices, ideal for a light, warming drink.

# What You Need:

→ Meats

01 - 1.1 lb beef bones (marrow or knuckle)
02 - 0.22 lb lean beef (optional, for richer flavor)

→ Vegetables

03 - 1 medium carrot, peeled and chopped
04 - 1 medium onion, peeled and quartered
05 - 1 celery stalk, chopped

→ Spices & Seasonings

06 - 1 bay leaf
07 - 6 black peppercorns
08 - 2 cloves garlic, smashed
09 - 1 sprig fresh parsley
10 - 1 sprig fresh thyme (optional)
11 - 1 tsp salt (or to taste)

→ Liquids

12 - 40 fl oz cold water

# How-To Steps:

01 - Place beef bones and optional lean beef in a large pot. Cover with cold water and bring to a boil over medium-high heat.
02 - As the liquid begins to boil, skim off any foam or impurities that rise to the surface.
03 - Add carrot, onion, celery, garlic, bay leaf, peppercorns, parsley, thyme (if using), and salt to the pot.
04 - Reduce heat to low and simmer gently, uncovered, for 40 to 45 minutes, skimming occasionally to maintain clarity.
05 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard solids.
06 - Taste and adjust salt as needed. Serve hot in cups as a savory beverage or starter.

# Expert Suggestions:

01 -
  • It turns scraps and bones into something deeply nourishing without any fuss or fancy techniques.
  • The aroma that fills your kitchen is better than any candle you could buy.
  • You can sip it like tea or use it as a base for anything that needs real flavor.
02 -
  • Roasting the bones and vegetables first at 220°C for 30 minutes makes the broth darker and richer, almost like a different recipe entirely.
  • Don't let the broth boil hard or it will turn cloudy and lose that beautiful clear finish you're going for.
  • If you're not using it right away, let it cool completely before refrigerating, and you'll see a layer of fat harden on top that you can easily lift off.
03 -
  • Save vegetable scraps like onion peels, carrot ends, and celery tops in a freezer bag and toss them into the pot for extra flavor without spending a cent.
  • A tiny splash of apple cider vinegar in the water at the start helps pull minerals and nutrients out of the bones, though you won't taste it in the final broth.
  • If you want a more intense flavor, let the broth simmer longer, up to two hours, adding water as needed to keep everything submerged.

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