Beef soup bones were on sale today at the supermarket, so I decided I’d make some beef broth. I roasted the bones (about 2 lbs) for a couple of hours in a low oven, then added them to the stockpot with a quartered onion, two celery stalks, and a bunch of mushroom stems (I didn’t have any carrots, for some reason).
The broth never turns that beautiful golden color that characterizes the base of a French onion soup. It’s whitish and milky. There was virtually no scum to skim as I brought it to a boil, and I skimmed some fat about an hour in.
Can anyone tell me why this is, and how to make a beef broth with good color?
The broth never turns that beautiful golden color that characterizes the base of a French onion soup. It’s whitish and milky. There was virtually no scum to skim as I brought it to a boil, and I skimmed some fat about an hour in.
Can anyone tell me why this is, and how to make a beef broth with good color?