Beef Broth

Ah, true confessions here. I make chicken broth all the time. In fact, I cannot remember the last time I bought chicken broth. I keep a container for carrot, onion, and celery ends in the freezer and a bag full of chicken bones and make broth periodically. I freeze it 1, 2, and 4 cup portions so I can use one or two cups as needed and make soup with the 4 cup portions. But I never seem to buy any beef with bones and have never bought beef bones specifically to make soup before.

But today I must have the hit the grocery market right after they marked the meat down. I found 2 packages of beef bones labeled as “soup bones” and they looked meaty enough. One package was $1.11 with a $1 off coupon and the other larger package was $2.12 with a $1 off coupon. So for less than $1.25 I figured I had to try it!

I’m working off Julia Child’s “How to Cook” and began by roasting the bones with some chopped onion, celery, and carrot for 30 minutes at 450. Dumped it all in the soup pot and deglazed the pan, adding that as well. Added 4 or 5 quarts of water, some herbs and peppercorns, more carrots, onion, and celery and a seeded tomato. I never would have thought to add the tomato. It’s simmering slowly away, smelling wonderful. Next question will be what kind of soup to make with it. I personally would lean towards a French Onion but the girls wouldn’t be thrilled. I may do a beef barley vegetable instead.

I also found some pork roast on sale and am going to try to make chile verde tonight. However, without thinking I started some pinto beans also and am now out of big pots.