Beef Broth

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 4 lbs soup bones with meat
• 3 carrots, cut up
• 2 medium onions, cut up
• 2 stalks celery & leaves, cut up
• 8 sprigs fresh parsley
• 10 black peppercorns
• 1 tablespoon dried basil or 1 tablespoon thyme, crushed
• 4 bay leaves
• 2 garlic cloves, halved
• 1 1/2 teaspoons salt
• 10 1/2 cups water

Recipe

• 1 place soup bones in a large shallow roasting pan.
• 2 bake in a 450 oven about 30 minutes or till well browned, turning once.
• 3 place soup bones in a large pot.
• 4 pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
• 5 add water mixture to pot.
• 6 add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
• 7 add rest of water and bring to boil.
• 8 reduce heat.
• 9 cover and simmer for 3 1/2 hours.
• 10 remove soups bones.
• 11 strain broth.
• 12 discard vegetables and seasonings.
• 13 if using broth while hot, skim fat.
• 14 or chill, then lift off fat.
• 15 refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.