Basic Beef Broth
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A home-kitchen version of basic beef broth, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 6 lb. beef bones or 2 to 3 lb. beef shank or short ribs
- 9 c. water
- 3 stalks celery (with leaves), diced
- 2 carrots, diced
- 1 large onion, chopped
- 2 tomatoes, quartered
- 2 bay leaves
- 4 tsp. minced garlic (in a jar)
- 1/4 tsp. thyme
- 1/4 tsp. marjoram
- 8 peppercorns
- 2 tsp. lite salt (optional)
Method
Put meat, bones and water in stock pot.
Simmer, uncovered, for 3 hours (do not boil).
Strain.
Remove meat or marrow from bones. Add marrow to stock.
Reserve meat or discard.
Chill stock overnight; skim and discard fat which floats to the top.
Bring stock to boiling.
Add remaining ingredients.
Simmer, uncovered, for 2 hours.
Strain.
Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.
Yields 6 to 8 pints.
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