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 (115 F/46 C)
      3    Bay leaves
      3 cl Garlic
     10    Whole peppercorns
      4    Fresh parsley sprigs
      1 ts Dried thyme
      1 ts Dried marjoram
      1 ts Dried oregano
           Water; cold
 
  Set oven @ 450 F/232 C.
  
  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 to 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 to
  6 months.
  
  Taste of Home Test Kitchen
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM