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Beef broth

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Ingredients/Components

water - 10 c
salt optional - 1 tsp
carrots, diced - 3 item
large onion, chopped - 1 item
marjoram - 1/4 tsp
bay leaves - 2 item
thyme - 1/4 tsp
to 3 cloves garlic - 2 item
medium tomatoes, chopped - 2 item
to 8 peppercorns - 7 item
beef bones or 3 1/2 lb - 7 lb
stalks celery, diced may also include leaves - 4 item

How to make beef broth:

Put beef bones or shank and water in a large stock pot. Simmer, uncovered, for 3 hours. Do not boil. Strain. Remove any meat from bones and save to use later in a soup. Chill stock overnight.

The next day, skim fat off top. Bring stock to boiling and add remaining ingredients. Simmer, uncovered, for 2 hours. Strain. Reserve vegetables and save to use later in a soup. Broth should be used within 1 week or frozen for later use.

Recipe categories: Soups & stews, Beef, Stocks.

Rating:

Average rating: 2, total votes: 4

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