Beef Broth
Bake soup bones with veggies, then simmer for 4-5 hours to create rich, flavorful broth perfect for soups or freezing.
Ingredients
- 4 lbs. 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
- ½ cup warm water
- 3 bay leaves
- 3 garlic cloves
- 8 to 10 whole peppercorns
- 3 to 4 sprigs fresh parsley
- 3 quarts cold water
- 1 teaspoon each dried thyme, marjoram and oregano
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