Shirley's Recipes

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Rinse beef bones; place in 4-quart Dutch oven or saucepan. Cover with cold water; bring to a boil. Simmer 5 minutes; drain. Remove bones; rinse Dutch oven. Place bones in Dutch oven; add 2 quarts water, onions, garlic, carrot, celery, bay leaf and peppercorns. Cover; simmer 2 to 3 hours to allow flavors to blend. Remove from heat. Remove any meat from bones; freeze for use in soups. Discard vegetables and bones. Refrigerate broth; skim and discard fat from surface. Strain broth, if desired. Store in refrigerator up to 5 days or store in freezer up to 3 months.

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Rinse beef bones; place in 4-quart Dutch oven or saucepan. Cover with cold water; bring to a boil. Simmer 5 minutes; drain. Remove bones; rinse Dutch oven. Place bones in Dutch oven; add 2 quarts water, onions, garlic, carrot, celery, bay leaf and peppercorns. Cover; simmer 2 to 3 hours to allow flavors to blend. Remove from heat. Remove any meat from bones; freeze for use in soups. Discard vegetables and bones. Refrigerate broth; skim and discard fat from surface. Strain broth, if desired. Store in refrigerator up to 5 days or store in freezer up to 3 months

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Soups.HomemadeBeefBroth History