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A basic recipe for beef broth to use in
various dishes and sauces.
Beef Broth
- 4 pounds beef soup bones, small and meaty
- 2 1/2 quarts cold water
- 1 teaspoon salt
- 1 bay leaf
- 1 medium onion, peeled
- 2 whole cloves
- 5 whole peppercorns
- 1 carrot, pared
- 1 stalk celery with leaves
- 2 sprigs parsley
- Put bones, water and remaining ingredients
into a large soup kettle. Do not cover. Simmer for 3 hours.
- Remove meat from bones, using the meat
in recipes calling for cooked beef or freeze for use at a later
date.
- Strain the broth through a cheesecloth-lined
colander. Cool slightly, refrigerate and then remove hardened
fat from top of broth.
- Refrigerate in covered container for up
to 1 week or freeze in measured portions for easy use for up
to 6 months.
Makes about 2 1/4 quarts broth.
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