A basic recipe for beef broth to use as the flavor base in various dishes and sauces.
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.