Brown Bone
How do you make homemade beef broth that dark brown color?
I got some bones from the butcher, roasted them, and they have been boiling on the stove for hours with some veggies and herbs. It still looks like chicken broth. How do I make it dark brown without cheating?
The browned bits from pan where you roasted them is the key. With warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle.
It should then simmer, uncovered, for 4-5 hours, skimming the surface as foam rises.
Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim far or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.
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