- 4 pounds meaty beef bones (shank or short ribs)
- 2-1/2 quarts water
- 2 carrots, chopped
- 2 medium onions, chopped
- 3 celery stocks, chopped
- 1 bay leaf
- 3 sprigs parsley
- Salt to taste
1. Place the bones in a roasting pan, and roast uncovered for 30 minutes at 450 degrees.
2. Add the celery, carrots and onions to the pan, and roast for another 30 minutes.
3. Transfer the bones and vegetables to a stock pot.
4. Skim the fat out of the roasting pan. Then, add half a quart (2 cups) of your water to the pan, and use a spoon to scrap off the flavorful brown bits stuck to the bottom.
5. Add the roasting liquids to the pot, along with the seasonings and remaining water.
6. Slowly bring to a boil.
7. Then, reduce the heat and simmer uncovered for 5 hours. Skim off any foam that rises to the top.
8. Strain the beef broth through a cheesecloth-lined colander, and allow to cool.
9. Refrigerate overnight, then skim off the fat in the morning. The broth may be stored in the refrigerator for up to 3 days, or stored in the freezer for longer periods of time.
Yield: Approximately 2-1/2 quarts
Tips:
- Stock up on beef bones when they get marked down. Then, freeze them until you have enough to make broth
- Don't have all of the vegetables and seasonings called for in the recipe? Then, improvise with what you have. It'll still taste great
- Remove the cooked meat from the bones, and use it in other dishes
- Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth
