BEEF BROTH

Beef Broth image

Yield makes 2 quarts

Number Of Ingredients 11

6 pounds beef soup bones (ask butcher for them)
2 medium onions, roughly chopped
3 medium carrots, roughly chopped
3 celery ribs, roughly chopped
1 large tomato, quartered
2 tablespoons tomato paste, thinned with 2 tablespoons water
1 garlic clove, crushed
3 to 4 parsley stems, roughly chopped
1/2 teaspoon chopped fresh thyme leaves
1 bay leaf
8 whole black peppercorns

Steps:

Preheat the oven to 450°F.
Put the beef bones, onions, and carrots in the bottom of a 9 x 13-inch casserole dish. Bake, turning occasionally, for about 30 minutes or until the bones are very brown. Let cool for 30 minutes, then drain the fat out of the dish (keep the dish on hand).
Put the browned bones, onions, and carrots in a large stockpot. Pour about 1/2 cup water into the casserole dish, then scrape browned bits off bottom of the dish. Pour this liquid into the soup pot-this liquid holds a ton of flavor! Add the celery, tomato, tomato paste, garlic, parsley, thyme, bay leaf, and peppercorns. Add 12 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 hours. Strain the broth, discarding the meat, vegetables, and seasonings.
Let the broth cool completely. Transfer to an airtight container and refrigerate overnight. The next day, skim off all the fat that's risen to the surface.
note
If you don't plan to use your beef broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags. The broth will keep in the freezer for up to three months.