Quick Beef Broth

6 comments

Appears in Cook's Illustrated January/February 2016

    

Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Our method requires fewer ingredients, less work, and less time than the classic method.

SERVES Makes 8 cups

TIME 50 minutes

WHY THIS RECIPE WORKS

Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Bones and meat are oven-roasted, water is added, and the stock simmers for hours, uncovered, while the chef skims off the impurities. Finally, the stock is ...

Print