Any Beef Broth Recipe?!
Answers:
Here you are !.!.!.!.!.!.!. = )
Beef Broth
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water
Place soup bones in a large roasting pan!. Bake, uncovered, at 450° for 30 minutes!. Add the carrots, celery and onions!. Bake 30 minutes longer; drain fat!.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven!. Add warm water to the roasting pan; stir to loosen browned bits from pan!. Transfer pan juices to kettle!. Add 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!.
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 far or refrigerate for 8 hours or overnight; remove fat from surface!. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6Www@FoodAQ@Com
Beef Broth
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water
Place soup bones in a large roasting pan!. Bake, uncovered, at 450° for 30 minutes!. Add the carrots, celery and onions!. Bake 30 minutes longer; drain fat!.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven!. Add warm water to the roasting pan; stir to loosen browned bits from pan!. Transfer pan juices to kettle!. Add 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!.
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 far or refrigerate for 8 hours or overnight; remove fat from surface!. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6Www@FoodAQ@Com
Arent you just going to choose OCHO CINCO as best answer!?!?!?!?!? You ALWAYS DO!!!!Www@FoodAQ@Com