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Beef and Broth

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  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

Ingredients

2
pounds beef shank cross-cuts or soup bones
6
cups cold water
1
teaspoon salt
1/4
teaspoon dried thyme leaves
1
medium carrot, cut up
1
medium celery stalk (with leaves), cut up
1
small onion, cut up
5
peppercorns
3
whole cloves
3
parsley sprigs
1
bay leaf

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LOCATION

Directions

  • 1 Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides. Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer 3 hours. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch 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.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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