HOMEMADE BONE BROTH

Homemade Bone Broth image

Bone broth is excellent in place of stock or broth called for in recipes. It's also enjoyable on its own or as a base for soup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield about 2-1/2 quarts.

Number Of Ingredients 8

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)
2 medium onions, quartered
3 chopped medium carrots, optional
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves, peeled
8 to 10 whole peppercorns
Cold water

Steps:

Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.