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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 2 |
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Ingredients:
3 bay leaves |
3 medium carrots, cut into chunks |
3 celery ribs, cut into chunks |
3 quart(s) cold water |
1 teaspoon(s) dried marjoram |
1 teaspoon(s) dried oregano |
1 teaspoon(s) dried thyme |
3 to 4 sprig(s) fresh parsley |
3 clove(s) garlic |
4 pound(s) meaty beef soup bones (beef shanks or short ribs) |
2 medium onions, quartered |
1/2 cup(s) warm water |
8 to 10 whole peppercorns |
Directions:
1. Place soup bones in a a large roasting pan. Bake, uncovered, at 450 degrees for 30 minutes. Add the carrots, celery and onions. Bake 30 minutes longer; drain fat.
2. Using a slotted spoon, transfer bones and vegetables to a large soup kettle. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Add the seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
3. Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days of frozen for 4 to 6 months.
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