If you happen to live near a butcher shop, ask them for scrap meat, the pieces that usually go to make ground beef. Otherwise, pick up stew meat at the supermarket to prepare this broth—no need to cook this recipe with expensive cuts of beef.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Step 1
Combine the beef and 3 quarts of the water in a large pot and place over high heat. Bring to a boil, then turn off the heat and drain the liquid through a sieve (discard the liquid). Rinse the beef and the pot well with cold water to remove any impurities, then return the beef to the pot again and cover with the remaining 3 quarts cold water.
Step 2
Bring the water to a boil again, then decrease the heat to medium so the liquid simmers. Skim the surface to remove any scum that has accumulated. Add the carrots, celery, onion, leek, garlic, and ginger, and simmer for 2 to 3 hours to extract as much beef flavor as possible. The broth will reduce while it simmers, making 2 quarts when finished. Drain through a fine-mesh sieve and discard the beef and vegetables.
