MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Beef Broth
Categories: Beef, Vegetables, Herbs
Yield: 2 1/2 quarts

4 lb Meaty beef soup bones
3 md Carrots; in chunks
3 Celery ribs; in chunks
2 md Onions, quartered
1/2 c Warm water (115ºF/46ºC)
3 Bay leaves
3 cl Garlic
10 Whole peppercorns
4 Sprigs fresh parsley
1 ts Dried thyme
1 ts Dried marjoram
1 ts Dried oregano
Cold water

Set oven @ 450ºF/232ºC.

In a large roasting pan, bake soup bones, uncovered, 30
minutes. Add carrots, celery and onions. Bake 30
minutes; drain fat.

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.

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.

Broth can be covered and refrigerated up to 3 days or
frozen 4-6 months.

Taste of Home Test Kitchen

Makes: about 2 1/2 quarts

RECIPE FROM: https://www.tasteofhome.com

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