Beef Broth

Name: Beef Broth
Ingredients: 3 lbs meaty beef bones (such as shank or short ribs) (1.5 kg); 1 large onion, peeled and chopped; 2 cloves garlic, halved; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 2 whole cloves; 1 bay leaf; 2 tsp salt (10 mL); 8 black peppercorns; 1/2 cup chopped fresh parsley (leaves and stems) 125 mL; 12 to 16 cups water (3 to 4 L)

11 ingredients

9 steps

Ingredients

3 lbs meaty beef bones (such as shank or short ribs) (1.5 kg)
1 large onion, peeled and chopped
2 cloves garlic, halved
2 carrots, peeled and sliced
2 stalks celery, sliced
2 whole cloves
1 bay leaf
2 tsp salt (10 mL)
8 black peppercorns
1/2 cup chopped fresh parsley (leaves and stems) 125 mL
12 to 16 cups water (3 to 4 L)

Directions

1

In a large stockpot or Dutch oven, combine all ingredients, ensuring vegetables and meat bones are well covered with water.
2

Cover and bring to a boil.
3

Reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally and skimming off any foam that rises to the surface.
4

After 1 hour, taste and add salt if necessary.
5

Remove bones and strain stock through a sieve lined with cheesecloth, discarding solids.
6

Allow stock to cool, then refrigerate.
7

Once chilled, remove congealed fat from surface.
8

Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
9

Freeze if desired.