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Beef Broth
3 lbs Meaty Beef Bones (Shank, Short Ribs, Etc.)
1 Onion (peeled and chopped)
2 cloves Garlic (chopped)
2 Carrots (peeled and sliced)
2 stalks Celery (sliced)
1 Bay Leaf
2 tsp Salt
Fresh Ground Black Pepper (to taste)
1/2 cup Parsley (chopped)
15 cups Water
In large covered pot, combine all ingredients and bring to a boil.
Reduce heat and simmer for 2 hours, stirring occasionally.
Skim off any foam that rises to the surface.
After 1 hour, taste and add salt and pepper if needed.
After 2 hours, strain Broth and discard the solids.
Refrigerate broth until needed.
A layer of fat may congeal on the top of the container. Remove fat before using.
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