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Beef and Broth
pounds beef shank cross-cuts or soup bones
cups cold water
teaspoon dried thyme leaves
medium carrot, cut up
medium celery stalk (with leaves), cut up
small onion, cut up
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.
No nutrition information available for this recipe.
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