Beef Broth


serves 4 - 6
1 medium-sized carrot (50 g approx)
1 small turnip (50 g approx)
1 medium-sized onion 100 g approx)
1 clove of garlic (optional)
2 tbsp (25 g) butter or margarine
4 cups (1 litre) 1 3/4 pint brown stock or general household stock
1/4 tsp salt
1/2 small cabbage (250 g approx)
a sprig of parsley
a few chives
salt and pepper
grated nutmeg
6 thin slices French bread


1. Prepare the carrot, turnip, and onion, and slice them thinly.

2. Skin and crush the garlic, if used.

3. Melt the fat in a large saucepan, add the vegetables, cover, and fry gently for 10 minutes.

4. Heat the stock to boiling point and add to the vegetables in the pan with the salt.

5. Cover, and simmer for 30 minutes.

6. Meanwhile, shred the cabbage and chop the parsley and chives.

7. Add the cabbage to the broth, cover, and simmer for a further 20 minutes.

8. Season to taste with salt, pepper, and a little nutmeg.

9. Add the parsley and chives. Keep over very low heat while toasting the bread slices until golden.

10. Put one in each soup bowl or cup and pour the broth over them.

11. Serve with grated cheese, if liked.

What did you think?

5 people have helped to review this recipe. Thankyou!

Where's the beef?
posted by Sparky @ 05:54PM, 1/01/08
Where's the beef?

It's in the brown stock
I agree - where IS the beef
posted by Lola @ 11:53PM, 12/27/08
Surely if you are using "general household stock" (????) and then just adding vegies etc, then this is not a recipe for beef stock...it's an enhanced general household stock..surely?
Heres the beef
posted by rocket ron @ 10:35AM, 2/15/09
Ask your butcher to keep you 2 flat ribs off the 4 quarter, cut them in half,boil them to make your stock plus the meat will fall off the bone ,hence the beef for the broth
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