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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Beef Broth   
    Categories: Beef, Vegetables, Herbs   
         Yield: 2 1/2 quarts   
       
         4 lb Meaty beef soup bones   
         3 md Carrots; in chunks   
         3    Celery ribs; in chunks   
         2 md Onions, quartered   
       1/2 c  Warm water (115ºF/46ºC)   
         3    Bay leaves   
         3 cl Garlic   
        10    Whole peppercorns   
         4    Sprigs fresh parsley   
         1 ts Dried thyme   
         1 ts Dried marjoram   
         1 ts Dried oregano   
              Cold water   
       
     Set oven @ 450ºF/232ºC.   
        
     In a large roasting pan, bake soup bones, uncovered, 30   
     minutes. Add carrots, celery and onions. Bake 30   
     minutes; drain fat.   
        
     Using a slotted spoon, transfer bones and vegetables to   
     a large Dutch oven. Add warm water to roasting pan; stir   
     to loosen browned bits. Transfer pan juices to Dutch   
     oven. Add seasonings and enough cold water just to   
     cover. Slowly bring to a boil, about 30 minutes. Reduce   
     heat; simmer, uncovered, 4-5 hours, skimming foam. If   
     necessary, add water during first 2 hours to keep   
     ingredients covered.   
        
     Remove beef bones; cool. If desired, remove meat and   
     discard bones; save meat for another use. 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.   
        
     Broth can be covered and refrigerated up to 3 days or   
     frozen 4-6 months.   
        
     Taste of Home Test Kitchen   
        
     Makes: about 2 1/2 quarts   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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