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Instructions:
1. Prepare the Bones:
- Begin by roasting the beef rib bones in the oven. Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 20-30 minutes, or until they are browned and caramelized. This step adds extra flavor to the broth and helps extract the rich essence from the bones.
2. Sauté the Vegetables:
- While the bones are roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and leeks (or celery). Sauté the vegetables for about 5-7 minutes, until they begin to soften and develop some color. Add the smashed garlic cloves and cook for another 1-2 minutes, releasing the aromatic flavors.
3. Deglaze the Pot:
- If you’re using white wine, pour it into the pot after the vegetables have softened. Scrape up any browned bits from the bottom of the pot with a wooden spoon to add extra flavor to the soup. Let the wine reduce for a couple of minutes.
4. Add the Bones and Broth:
- Once the bones are roasted, add them to the pot with the vegetables. Add the tomato paste (if using) and stir to combine. Pour in enough water to cover the bones and vegetables, typically around 4-5 cups, depending on the size of your pot. If you have any leftover wine from deglazing the pan, you can add it here as well.
5. Simmer the Soup:
- Add the bay leaf, thyme, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 2-3 hours. The longer you cook the soup, the richer and more flavorful the broth will become. If needed, skim off any impurities or foam that rise to the surface during the first 30 minutes of simmering.
6. Strain the Broth:
- Once the broth has simmered and the flavors have developed, strain the soup through a fine-mesh sieve or cheesecloth to remove the bones and vegetables. The remaining liquid will be your rich, flavorful beef broth.
7. Serve:
- Ladle the hot soup into bowls and garnish with fresh parsley. You can serve it with a slice of crusty French bread on the side for dipping, making it even more satisfying.
8. Enjoy:
- Now you’re ready to enjoy your Soupe à l’Os de Côte de Bœuf! This comforting and flavorful soup is perfect as a starter for a larger meal or as a stand-alone dish for a light dinner. The rich broth and tender, well-seasoned flavor will warm you up and nourish you from the inside out.
Tips for the Perfect Soupe à l’Os de Côte de Bœuf:
- Use quality bones: For the richest, most flavorful broth, try to get your beef bones from a butcher who can provide marrow bones or bones with some meat still attached. The more marrow in the bones, the richer the broth will be.
- Slow simmering is key: The secret to a great bone broth is patience. Letting the soup simmer for a few hours allows all the collagen and nutrients to be released from the bones, giving the soup its signature richness and depth of flavor.
- Flavor adjustments: If you prefer a slightly tangier flavor, you can add a small splash of vinegar towards the end of cooking to balance out the richness. You can also experiment with adding different herbs like rosemary or sage for a personalized touch.
Conclusion:
Soupe à l’Os de Côte de Bœuf is more than just a soup—it’s a comforting and nourishing dish that showcases the best of French culinary traditions. Rich in flavor and packed with nutrients, it’s the perfect meal to enjoy on a cold day, providing warmth, sustenance, and a burst of savory goodness with every spoonful. With just a few simple ingredients, you can create a luxurious broth that’s brimming with the flavors of slow-cooked beef, vegetables, and aromatic herbs. Try this recipe today and indulge in the magic of French comfort food!
