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Beef Broth |
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Serves: 7
Print this Recipe
Prep Time: 30 minutes (ready in 7 hours 30 minutes) - Yield: 7 cups
2 pounds meaty beef bones, such as shank, cracked into 3 inch pieces, or short ribs
2 pounds cracked beef soup bones or knuckle bones
1 cup cut-up carrots
2 stalks celery with leaves, cut into 2 inch pieces
2 small onions, quartered
10 cups water
1 (8-ounce) can whole tomatoes, undrained, cut up
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
5 peppercorns
2 fresh parsley sprigs
1 garlic clove, crushed
1 bay leaf
3/4 teaspoon salt
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1. Heat oven to 450°F. Place all bones in large roasting pan. Bake at 450°F. for 30 minutes.
2. Add carrot, celery and onions. Bake an additional 45 to 60 minutes or until bones are very deep brown but not charred, turning bones and vegetables occasionally.
3. Transfer ingredients from roasting pan to 8-quart stockpot or two 5-quart Dutch ovens. Discard fat in roasting pan. Add 2 cups of the water to roasting pan; heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining 8 cups water over bones and vegetables in stockpot. Bring to a boil. Reduce heat; partially cover and simmer 30 minutes.
4. Skim and discard residue that rises to surface. Add all remaining ingredients except 3/4 teaspoon salt; partially cover and simmer an additional 5 hours.
5. Remove bones from broth. Cool slightly. Remove meat from bones; refrigerate or freeze for a later use.
6. Strain broth; stir in 3/4 teaspoon salt. Cool uncovered in refrigerator. Skim fat from broth; discard. Cover; store in refrigerator up to 3 days or freeze up to 6 months.
Nutrition Information: Not possible to calculate because of recipe variables.
See Cook's Note: Tips for Successful Broth
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