Average Rating: 3.714285TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours + chilling
YIELD: about 2-1/2 quarts.Ingredients
- 4 pounds meaty beef soup bones (beef shanks or short ribs)
- 3 medium carrots, cut into chunks
- 3 celery ribs, cut into chunks
- 2 medium onions, quartered
- 1/2 cup warm water (110° to 115°)
- 3 bay leaves
- 3 garlic cloves
- 8 to 10 whole peppercorns
- 3 to 4 sprigs fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- Cold water
Instructions
- 1. Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.
- 2. Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered.
- 3. Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface.
- 4. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts
1 cup: 209 calories, 10g fat (4g saturated fat), 56mg cholesterol, 61mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 22g protein.
