We have been trying to perfect our brisket recipe and that involves trimming off a lot of beautiful beef that I just can’t bear to throw away. I was trying to come up with a way to use up that meat and decided to make some broth.
You can use chuck, round, soup bones, trimmings or really any beef that can handle a long cook time. The brisket I had left over was very fatty so I made sure to remove a lot of the excess fat, because that would result in really fatty broth.
A lot of people save their veggie scraps to add to their broth which is a great idea. I just used what I had on hand.
Once you’ve made this broth, it will keep in the refrigerator for 3-4 days and can be frozen for up to 4 months. You can use your broth to make soup, stews, ramen…the possibilities are endless
With my beef broth, I made a very simple beef vegetable soup. I used carrots, celery, potatoes and onion…but I would also suggest corn, green beans really any in season vegetable that you need to use up would go great in this hearty soup. Another suggestion would be to add tomato paste to the soup to make an even richer broth.
below is the recipe just for the broth, further down is the soup recipe if you’re planning to make the broth and the soup.
AuthorShannon
Cube beef and cut onion into quarters
In a large stock pot heat 1 tbsp olive oil over high heat. Add beef and onions and sear on all sides, about 1-2 minutes.
Add 1/2 cup red wine to deglaze pot, scrape any browned bits from the bottom. After about 2 minutes reduce heat to low. Cover pot and allow to simmer about 10 minutes.
Add 6 cups of water, a few bay leaves, 1 cup carrots, and 1 cup celery. Bring to a boil and then reduce heat to low. Cover and simmer for about 1.5 hours
Strain broth, reserve meat for use in stew/soup discard veggies,bones etc. Store in fridge for 3-4 days or freeze up to 4 months.
Ingredients
Directions
Cube beef and cut onion into quarters
In a large stock pot heat 1 tbsp olive oil over high heat. Add beef and onions and sear on all sides, about 1-2 minutes.
Add 1/2 cup red wine to deglaze pot, scrape any browned bits from the bottom. After about 2 minutes reduce heat to low. Cover pot and allow to simmer about 10 minutes.
Add 6 cups of water, a few bay leaves, 1 cup carrots, and 1 cup celery. Bring to a boil and then reduce heat to low. Cover and simmer for about 1.5 hours
Strain broth, reserve meat for use in stew/soup discard veggies,bones etc. Store in fridge for 3-4 days or freeze up to 4 months.
Now that you’ve got your broth made, you can make it into this delicious soup!
AuthorShannon
Heat 1 tbsp oil over medium high heat. Sautee onions for about 5 minutes.
Add 1/4 cup red wine to onion, simmer about 1 minute. Add pressed garlic, 4 beef broth, 1 cup chicken broth, vegetables and shredded beef. Bring to a boil, then reduce heat to low and simmer 30-45 minutes or until veggies are tender
season with salt and pepper before serving
Ingredients
Directions
Heat 1 tbsp oil over medium high heat. Sautee onions for about 5 minutes.
Add 1/4 cup red wine to onion, simmer about 1 minute. Add pressed garlic, 4 beef broth, 1 cup chicken broth, vegetables and shredded beef. Bring to a boil, then reduce heat to low and simmer 30-45 minutes or until veggies are tender
season with salt and pepper before serving
