Beef Broth

Ingredients -

6 pounds Beef Bones or 2-3 pounds Beef Shank or Short Ribs
9 cups Water
3 stalks Celery with leaves, diced
2 Large Carrots, diced
1 White Onion, diced
1 Tomato, quartered
2 Bay Leaves
2 Garlic Cloves
1/4 teaspoon Thyme
1/4 teaspoon Marjoram
8 Whole Black Peppercorns
2 teaspoons Salt

Preparation:

1. Place bones or short ribs, and water to stockpot.

2. Simmer uncovered 3 hours over low heat.

3. Strain stock through strainer.

4. Remove any meat from bones, cut into small pieces and return to stockpot.

5. Chill stock. Skim off fat that congeals on stock surface.

6. Bring stock to gentle boil.

7. Add celery, carrots, onion, tomato, bay leaves, garlic cloves, thyme, marjoram, black peppercorns and salt to stockpot.

8. Simmer uncovered 2 hours. Strain through strainer lined with cheesecloth.

9. Use broth or freeze with in a few days.

Soup Making Tip

Seasoning Meat

Seasoning meat with salt before the cooking process is a very important flavor step.

Soup Making Tip

Meats In Soups

Do not think of meat as leftovers. Delicious meat from a previous meal can be combined with vegetables, herbs, spices, and broth to produce amazing soups.