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Broth: Beef Broth II

Source of Recipe

Internet
For good beef broth, always begin with plenty of raw bones (2-1/2 to 3 pounds) and brown them well in the oven — about 30 minutes at 400° F.

Pile in a stock pot along with 1/2 pound lean beef trimmings (also raw), 3 unpeeled large garlic cloves, 2 quartered large yellow onions (no need to peel), 2 large chunked carrots (no need to peel), 2 chunked large ribs celery (include tops), 1 cup diced celery root, 2 chunked large leeks, 4 large sprigs parsley and 2 quarts cold water.

Simmer, uncovered, about 2 hours, skimming off the fat from time to time.

Strain through a cheesecloth-lined colander and season to taste with salt and freshly ground black pepper; discard solids. If broth isn't strong enough, either boil down by about a third, or add a couple of beef bouillon cubes.

Makes about 5 cups.