MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beefy Bone Broth
Categories: Soups, Beef, Vegetables, Herbs
Yield: 1 Servings

3 lb Beef soup bones
1 c Water
4 md Carrots; cut up
3 md Onion; unpeeled, cut up
6 Ribs celery with leaves; cut
- up
2 tb Dried basil or thyme;
- crushed
1 tb Salt
20 Whole black peppercorns
16 Sprigs fresh parsley
4 Bay leaves
6 cl Garlic; unpeeled, halved
18 c Cold water
2 tb Cider vinegar

Set oven to 450ºF/232ºC.

Place soup bones in a large shallow roasting pan. Roast
about 45 minutes or until browned, turning once.

Place soup bones in a 10 to 12 quart stockpot. Pour the
1 cup water into the roasting pan and scrape up browned
bits; add water mixture to pot. Add the remaining
ingredients. Bring to boiling; reduce heat to low. Gently
simmer, covered, 8 to 12 hours. (For a gentle simmer, you
should see tiny bubbles coming to the surface. You will
want to monitor cooking so it does not boil. Gentle
cooking helps to draw out and develop the flavor of the
broth.) Remove soup bones from broth.

Scoop out as many vegetables as you can with a slotted
spoon. Strain broth through 4 layers of 100% cotton
cheesecloth placed in a colander. Discard vegetables and
seasonings.

If using the broth while hot, skim fat. Or chill broth in
a bowl at least 6 hours; lift off fat with a spoon. Place
broth in airtight containers. Cover and chill up to 3
days or freeze up to 6 months.

If desired, when bones are cool enough to handle, remove
meat. Chop meat; discard bones. Place meat in airtight
containers. Cover and chill up to 3 days or freeze up to
3 months.

SLOW COOKER DIRECTIONS: Prepare as directed, except
reduce all ingredients by half. Roast bones as directed
in Step 1. Pour the 1 cup water into the roasting pan and
scrape up browned bits. In a 6-quart slow cooker combine
the water mixture and remaining ingredients. Cover and
cook on low 10 to 12 hours. Remove soup bones from broth.
Continue as directed in Step 3. Makes about 9 cups.

PRESSURE COOKER DIRECTIONS: Prepare as directed, except
reduce all ingredients by half. Roast bones as directed.
Pour 1/2 cup water into the roasting pan and scrape up
browned bits. In a 6-quart stovetop or electric pressure
cooker combine the water mixture and remaining
ingredients. Lock lid in place. Set electric cookers on
high pressure to cook for 1 1/2 hours. For stovetop
cookers, bring up to pressure over medium-high heat
according to manufacturer's directions; reduce heat
enough to maintain steady (but not excessive) pressure
according to manufacturer's directions. Cook for 1 1/2
hours. Remove from heat. For electric and stovetop
models, let stand to release pressure naturally for at
least 15 minutes or according to manufacturer's
directions. If necessary, carefully open steam vent to
release any remaining pressure. Open lid carefully.
Continue as directed in recipe. Makes about 10 cups.

THE BONES: Look for soup bones at your meat counter. Neck
bones, back bones, and marrow bones are good choices. Ask
your butcher to cut the marrow bones into 2 to 3 inch
lengths; this helps expose more of the marrow. You also
can save bones from pot roasts and steaks to use for
stock. Simply store them in an airtight container in the
freezer until you are ready to use them. Be super thrifty
and save your bones from prepared broth. They can be
reused for another batch of broth. The broth won't have
as much flavor in the second round, but will still make
good broth.

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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