Basic Beef Broth

• 6 lb. beef bones or 2 to 3 lb. beef shank or short ribs
• 9 c. water
• 3 stalks celery (with leaves), diced
• 2 carrots, diced
• 1 large onion, chopped
• 2 tomatoes, quartered
• 2 bay leaves
• 4 tsp. minced garlic (in a jar)
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 8 peppercorns
• 2 tsp. lite salt (optional)

1. Put meat, bones and water in stock pot.
2. Simmer, uncovered, for 3 hours (do not boil).
3. Strain.
4. Remove meat or marrow from bones. Add marrow to stock.
5. Reserve meat or discard.
6. Chill stock overnight; skim and discard fat which floats to the top.
7. Bring stock to boiling.
8. Add remaining ingredients.
9. Simmer, uncovered, for 2 hours.
10. Strain.
11. Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.
12. Yields 6 to 8 pints.

beef, water, stalks celery, carrots, onion, tomatoes, bay leaves, garlic, thyme, marjoram, peppercorns, lite salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481797 (may not work)