There are many dishes in Western cuisine that require the use of broth, divided into chicken broth, beef broth, fish broth, clarified broth, white bisque, etc., and today's introduction is beef broth, which needs to be simmered for about 5 hours, simmering broth, thick beef bone broth is full of herbs and tomato flavor, the beef bones have been simmered crispy, meat on the beef bones, soft, tender, rotten and completely tasty, even if you don't do Western cuisine, you can also simmer a pot of beef The soup is straight to drink, totally awesome.

Ingredients: beef bones 1KG, half a carrot, half an onion, 1 fresh garlic, 2 slices of celery, 2 cloves of garlic, 1 pinch of thyme, 1-2 bay leaves, 2 tomatoes, 2 tablespoons of tomato paste, 5L of water

Practice: the practice of rib soup

1, beef bones washed, carrots, onions, celery cut into large chunks of fresh garlic into a garlic knuckle

p> 2, beef bones placed on a baking sheet, oven 220 degrees, baked until browned

3, beef bones baked until browned, in addition to tomatoes and vegetables with the beef bones placed together, the garlic and thyme, garlic section yards in the beef bones, into the oven, 220 degrees baked for 15 minutes

4, step 3 of the ingredients poured into a large pot, add the tomatoes and tomato paste stir-fried, add water, no more than the materials, heating to boiling

5, boiling, skim the surface of the soup froth, turn to low heat, stew 3 hours How to cook beef

6, 3 hours later, the amount of soup is about half of the initial, add the remaining water, continue to simmer for 2 hours

7, the ingredients in the soup, drained, the rest of the soup is the beef broth, you can drink directly or do Western-style, if you want to save, you can put the If you want to save it, you can continue to simmer until brown, put it into the freezer and freeze it into stock cubes, with a shelf life of about 1 month