MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crockpot Beef And Broth
 Categories: Crockpot, Stocks
      Yield: 7 Cups
 
      2 tb Vegetable oil
      2 lb Beef shank cross-cuts or
           - soup bones
      5 c  Water; cold
  1 1/4 ts Salt
    1/4 ts Dried thyme leaves
      1 md Carrot; cut up
      1 md Celery rib with leaves;
           - cut up
      1 sm Onion; cut up
      5    Peppercorns
      3    Whole cloves
      3    Parsley sprigs
      1    Dried bay leaf
 
  Heat oil in 12" skillet over medium heat. Cook beef in oil until
  brown on both sides.

  Mix remaining ingredients in 3-1/2 to 6 qt slow cooker. Add beef.
  Cover and cook on low heat setting 8 to 10 hours.

  Remove beef from broth. Cool beef about 10 minutes or just until
  cool enough to handle.

  Strain broth through cheesecloth-lined sieve; discard vegetables
  and seasonings.

  Remove beef from bones. Cut beef into 1/2" pieces. Skim fat from
  broth.

  Use immediately, or cover and refrigerate broth and beef in
  separate containers up to 24 hours or freeze for future use.
  
  Per cup: 110 Cal, 5 g Fat, 35 mg cholesterol, 460 mg sodium,
  2 g carbs, 1 g fiber, 15 g protein

  Weight Watcher's Points: 2.5

  Formatted by: Dale and Gail Shipp, Columbia MD
 
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