Beef Broth Recipe

• 6 pound beef bones or possibly 2-3 pound beef shank or possibly short ribs
• 9 c. water
• 3 stalks celery with leaves, diced
• 2 carrots, diced
• 1 onion, diced
• 1 tomato, quartered
• 2 bay leaves
• 2 cloves garlic
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 8 peppercorns
• 2 teaspoon salt

1. Put meat, bones and water in stock pot.
2. Simmer uncovered for 3 hrs (don't boil).
3. Strain.
4. Remove any meat or possibly marrow from bones.
5. Add in marrow to stock; reserve meat for soup.
6. Refrigeratestock overnight; skim and throw away fat that floats to the top.
7. Bring stock to boiling; add in remaining ingredients and simmer uncovered for 2 hrs.
8. Strain.
9. Reserve vegetables for soup or possibly later use.
10. Use broth within 2 weeks or possibly freeze for later use.
11. Note: For hearty soup, don't strain broth.
12. Add in 2-3 c. cooked pasta.

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

Taken from cookeatshare.com/recipes/beef-broth-23573 (may not work)