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Beef broth — a delicious recipe with a photo of the correct clear broth on bones and meat

Photo recipe, how to cook the right transparent beef broth made from bones and meat

Transparent beef broth cooked on meat and bones — This is the basis of many dishes, which every hostess should be able to cook!

In this recipe, we just touch on the issue of cooking broths. As known, they are an indispensable component of almost all the first courses. Without them, as they say, nowhere!

Broths are divided into two main types: meat and vegetable. Although they are also prepared on the basis of fish, mushrooms, etc. In this case, we would like to tell you about meat broth, the main component of which is cow meat.

So, meat for broth can be any, but it is believed that beef is best suited for this purpose. In addition, it is desirable that she was on the bone. Alternatively, you can use separate brain bones in the cooking process. This is necessary, because, as in this case, the broth turns out to be more rich and fat, and, accordingly, more tasty! However, please note that beef requires a long heat treatment. Therefore, the question of how much to cook beef broth, we will answer — at least three hours. It will take up to eight hours to make the broth especially nourishing.

So, we invite you to study the detailed instructions of our photo recipe on how to cook the right beef broth on the bones and on the meat.


  • Beef
    (500 g + 2 kg of bones)

  • Bay leaf
    (2 pcs.)

  • Onion
    (2 pcs.)

  • Carrot
    (2 pcs.)

  • Olive oil
    (taste)

  • Parsley
    (1/4 of the beam)

  • Black pepper peas
    (10 pieces.)

  • Celery
    (50g)

  • Garlic
    (3 cloves)

First of all, we should heat the oven to two hundred degrees and leave it for 15 minutes.

Meanwhile, divide the bones and slice the beef coarsely. Put it all on a baking sheet. There we will send peeled and coarsely chopped carrots and onions.

Bake beef, bones and vegetables need at least 45 minutes.

After all the above ingredients are baked, get them out of the oven and send them to a deep pan. All the fat that stacked in a baking sheet, also shift to the pan.

Now pour water into the pot and set it on fire. To meat and bones, add garlic, celery (cut into large pieces), greens, lavrushka and peas.

We will cook it all for at least three hours. In general, if you want to get a particularly rich and fat broth, then it should be cooked for about eight hours.

After the broth is ready, it should be cooled and filtered through cheesecloth. Excess fat will need to be removed.

So, beef broth on the bone can either be used immediately, boiled any first course or freeze it until better times.

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