Beef Broth

Name: Beef Broth
Ingredients: 6 pounds beef bones or 2-3 lb. beef shank or 9 cups water; 3 stalks celery with leaves, diced; 2 carrots diced; 1 onion diced; 1 tomato quartered; 2 bay leaves; 2 cloves garlic; 1/4 teaspoon thyme; 1/4 teaspoon marjoram; 8 peppercorns; 2 teaspoons salt

11 ingredients

2 steps

Ingredients

6 pounds beef bones or 2-3 lb. beef shank or 9 cups water
3 stalks celery with leaves, diced
2 carrots diced
1 onion diced
1 tomato quartered
2 bay leaves
2 cloves garlic
1/4 teaspoon thyme
1/4 teaspoon marjoram
8 peppercorns
2 teaspoons salt

Directions

1

Put meat, bones and water in stock pot. Simmer uncovered for 3 hours (do not boil). Strain. Remove any meat or marrow from bones. Add marrow to stock; reserve meat for soup. Chill stock overnight; skim and discard fat which floats to the top. Bring stock to boiling; add remaining ingredients and simmer uncovered for 2 hours. Strain.
2

Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use. Note: For hearty soup, do not strain broth. Add 2-3 cups cooked pasta.