Beef Broth and Vegetable Kombu: Easy Recipe

Ingredients

• 1 lb beef bones
• 1 large onion, quartered
• 2-3 large carrots, chopped
• 3-4 ribs of celery, chopped
• 1/2 cup dried kombu seaweed
• 10 cups of water
• 1 tablespoon of salt
• 2 bay leaves
• 1 teaspoon of black peppercorns

Instructions

1. Preheat your oven to 425F. Line a baking sheet with parchment paper and place the beef bones on the sheet in a single layer. Roast the bones in the oven for 30-35 minutes or until bones turn golden brown.
2. In a large pot, add bay leaves, black peppercorns, and roasted beef bones. Cover it with water and bring the pot to a simmer. Once it’s simmering, let it cook for 2-3 hours. Make sure to skim the surface every now and then to remove the impurities from the broth.
3. After 2-3 hours, add onion, carrots, celery, salt, and dried kombu seaweed to the pot. Let it simmer for another hour.
4. Once everything is well cooked, strain the broth through a fine mesh strainer. If the broth has more fat, ladle it off from the top and discard the fat.
5. You can consume the broth right away or store it in the refrigerator for up to a week. You can also freeze it for up to a few months.

Verdict

This easy recipe of beef broth and vegetable kombu is a healthy and filling dish. It’s perfect to have on a cold or rainy day. The broth is full of flavors and nutrients, making it perfect for a light lunch or dinner.

Serving Suggestions

You can sip the hot broth as it is or you can add cooked noodles, sliced vegetables, boiled eggs, or any other toppings of your choice to make it more filling. You can also use it as a base for other soups, stews, or gravies.