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Beef Broth




Source of Recipe


unknown


List of Ingredients




4 lbs meaty beef soup bones, (beef shank crosscuts or short ribs)
3 carrots, cut up
2 medium onions, cut up
2 stalks celery with leaves, cut up
8 sprigs fresh parsley
10 black peppercorns
1 Tbs dried basil or thyme, crushed
4 bay leaves
2 cloves garlic, halved
1 1/2 tsp salt
10 1/2 cups water


Recipe



1 Place soup bones in a large shallow roasting pan. Bake in a 450° oven about 30 minutes or till well browned turning once. Place soup bones in a large pot. Pour 1/2 cup of the water into the roasting pan, scraping up crusty browned bits. Add water mixture to pot. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt. Add rest of water. Bring to boiling; reduce heat. Cover and simmer for 3 1/2 hours. Remove soup bones.
2 Strain broth (see photo, opposite). Discard vegetables and seasonings. If you like, clarify broth (see note at right). If using broth while hot, skim fat. Or chill, then lift off fat. If you like, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
3 Makes about 8 cups broth and about 2 cups meat.
4 Crockery-cooker directions: Reduce soup bones to 3 pounds. In a large skillet brown soup bones on all sides in 1 tablespoon cooking oil. In a 4- or 5-quart electric crockery cooker (see tip, page 75), combine carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt. Add soup bones and only 6 cups water. Cover and cook on low-heat setting 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove soup bones. Strain and store broth and meat as shown above. Makes about 7 1/2 cups broth and 1 1/2 cups meat.
5 Nutrition facts per cup broth: 20 calories, 1 g total fat (1 g sat. fat), 5 mg cholesterol, 409 mg sodium, 1 g carbohydrate, 0 g fiber, 2 g protein.
6 Broth Substitutions: When you're in a hurry and don't have time to make your own homemade broth, try one of these convenience products: ready-to-use canned beef or chicken broth, canned condensed beef or chicken broth, or instant beef, chicken, or vegetable bouillon granules or cubes. Mix both the canned condensed broth and bouillon granules or cubes according to package directions before using.