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Beef or Veal Broth


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  • ½ lb of beef or veal shin with the fat
  • 1 -2 bones with marrow
  • 3 carrots
  • 1 medium onion or equivalent shallots
  • 2 sticks celery
  • 3 sage leaves
  • 2 bay leaves,
  • 1 Tbs. black peppercorns, smashed
  • 1 Tbs. course salt
  • 1 whole garlic clove
  • juniper berries
  • 3 ½ cups water
  • ½ cup olive oil



Step 1

Cut the vegetables in large pieces. In a large pot, add the onions or shallots and cook to release flavor. Add olive oil and remaining vegetables and brown over medium heat for around 15 minutes, stirring frequently. Cut the meat into 2 or 3 pieces, add to the vegetables. Add the bone marrow to the mixture. Cook over medium heat for an additional 10 minutes, stirring often with a wooden spoon. Add the pepper, salt, garlic, juniper berries and water. Lower the heat and let it cook for 3 hours.

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