A good beef broth is the basis for many soups and stews, as well as a marinade for grilled and roasted beef. To marinate meat using beef broth, simply soak the meat in the broth for several hours or overnight. Remove the meat from the marinade and cook. If you want to use the marinade in a gravy, boil it for 2 to 3 minutes to kill any bacteria that might remain from the meat.
Mix the beef broth, soy sauce, garlic and liquid smoke in a glass dish or zip-lock bag. Add the meat, making sure the marinade covers it completely.
Cover the dish with plastic wrap and place it or the zip-lock bag in the refrigerator for at least two hours, but no more than 24 hours. Remove the meat from the marinade and grill or roast it, as desired.
Cover the meat loosely with aluminum foil and allow it to rest for 10 minutes before serving. Allowing it to rest results in juicier meat and a more flavorful taste.
Use beef bouillon, which is mostly salt, as a last resort in making beef broth. Instead, look for high-quality canned or boxed beef broth made from water, beef, carrots, onions and sea salt.
Adapt the ingredients in your marinade to what you are making. For example, to make a marinade for fajitas, mix beef broth, garlic, lime juice and red pepper flakes. For Italian sandwiches, marinate beef with beef broth, red wine and powdered Italian-dressing mix.
Make your own high-quality beef broth and freeze it for future use. Homemade beef broth usually costs less than store-brands and has a richer flavor. To make beef broth, brown 5 lbs. beef bones with 2 chopped onions and 4 or 5 chopped carrots in the oven. Gently simmer the bones, onions and carrots in a large stockpot with 6 cups of water, 2 celery ribs and some salt and pepper. Cool the broth and strain it through a colander lined with cheesecloth. Refrigerate the broth and remove the thin layer of fat that will solidify on the top of the broth. Freeze the broth for up to six months or refrigerate it for three or four days.