Homemade beef broth will provide a rich flavor to several dishes, from beef stew to beef consomme. In order for the broth to be ready for these recipes it should first be clarified. The clarification removes any larger chunks from the liquid, including bones or meat, which makes the broth clearer. Clarifying beef broth is a technique that can be used by even the most novice of chefs and can be performed with readily available products found around most kitchens.
Crack two to three egg whites into a medium sized bowl. More egg whites can be used if there is a large amount of beef broth to be clarified.
Whip the eggs with a whisk or stand mixer until they begin to form soft peaks, which could take anywhere from two to five minutes.
Thoroughly clean the egg's shells, break them into fine pieces and stir them into the egg whites.
Pour the beef broth into a large pot and stir in the egg white and egg shell mixture.
Place the pot onto a stove's burner and bring it to a simmer on medium heat. Do not allow the broth to come to a boil.
Allow the beef broth and egg mixture to simmer on medium heat for five to 10 minutes. The eggs will begin to coagulate at the top of the pot, bringing with them any unwanted materials from the broth.
Remove the pot from the heat and allow it to cool for 10 to 15 minutes.
Pour the beef broth over cheese cloth. Hold the cheese cloth over a medium sized bowl in order to catch the liquid that makes its way through the cheese cloth. The end result will be clarified beef broth.