Quick Beef Broth
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 strained, cooled, and defatted. This method is fine for professional cooks who have time to tend to a simmering pot all day, but most home cooks don’t need such a complicated regimen. Our method requires fewer ingredients, less work, and less time than the classic method.