See Also: Soups
Beef Bone Broth (Stock)
Stock or broth...what to call it? Two words basically mean the same thing. From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2-3 pounds meaty beef bones, cracked or cut into pieces
1 onion, quartered
1 carrot, quartered
1 rib celery, cut into chunks
1 bouquet garni (parsley, thyme, bay leaf)
10 whole peppercorns
1-2 cloves garlic, smashed
1 tablespoon sea salt
8 cups water
Preheat oven to 400 degrees. Place meat in flat pan with sides and roast 30-45 minutes to brown. In stock pot combine browned meat with remaining ingredients, bring to boil. Reduce to simmer and cook 3-4 hours. Strain and use the flavorful liquid (stock) as desired for soups or sauces.
Recipe created 2002-02-04.
