Basic Beef Broth

So far we've played with the chicken. Now let's do the same with beef. However, this time we're going to play a trick on the grocery store.

You see, all those times you bought beef stew meat, you've been getting the trimmings from the guys back in the back packaging up meat for sale. These trimmings are often the tough and full of gristle parts from other cuts. I call that stuff "butcher's garbage." It's not good for our delicate tummies.

Incidentally, note the price per pound of that stew meat. Now look at the price per pound of chuck roast and other roasts. At my grocer, a chuck roast is cheaper!

We're going to buy a whole chuck roast and partially freeze it until it's stiff, but not frozen solid. (If you have an electric knife, use it and save yourself some aggravation.) Now cut the roast into small cubes. Remember, it'll shrink a little, so you don't have to do toddler sized bits, just smaller chunks than "butcher's garbage."

If you like your beef broth really rich, buy a couple of oxtails. Yeah, I know! Gross, right? Wait until you taste the broth. Oxtails can be had for a buck or two, and they can add flavor like you've never had to a broth. Try it! I always try to snatch a few up when they appear in the meat section and freeze those buggers until I need to make more broth, just because of their delicious flavor, not to mention the superiority of the collagen they bring to the broth. (You don't have to try to break those bones to see if it's done. Just drop them in the pot and cook the devil out of them, okay?)

Now for the recipe:

I'll be honest. I never bother to clarify the broth. Call me lazy. My DH doesn't notice or care.

This is the basis for all my recipes calling for beef broth. This I store in the freezer in one cup increments.

I had to make a batch of this while I was still on the liquid stage of my post-op. My mouth watered while I smelled this all day, simmering on my stovetop. When the time came to strain it, I snatched a mug full as my lunch, and I nearly fainted at the pure pleasure. It sure beat bouillion by a mile!

Needless to say, I made another batch the next day just for the remainder of my liquid diets stage and turned my freckled nose at those icky bouillion cubes! LOL!

Is there meat on an ox tail (eew, but my Mom used to make ox tail soup and it was great, but/butt eww) that we need to 'liberate' before tossing the bones? Do you ever eat the veggies (not on liquid phase) or are they dissolved by the time this cooks? I'm making a shopping list! Frozen broth ready to go! -BG

You do not have to liberate the meat from an oxtail. Frankly, it would be a major hassle.

Yes, I do eat the veggies upon occasion, but most of their nutritional value is now in the broth, not their pitifully mushie remains. (grin)