Print Options
Ingredients
- 4 pounds meaty beef soup bones (beef shanks or short ribs)
- 2 medium onions, quartered
- 3 chopped medium carrots, optional
- 3 chopped celery ribs, optional
- 1/2 cup warm water (110° to 115°)
- 1/2 teaspoon salt
- 3 bay leaves
- 3 garlic cloves, peeled
- 8 to 10 whole peppercorns
- Cold water
Directions
- 1. 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.
- 2. Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots and celety. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat.
- 3. 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.
- 4. Remove beef bones; cool. Strain broth through a cheesecloth-lined colander placed over a bowl, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.
Nutrition Facts
1 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC
