Beef and Broth

Beef and Broth

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Prep Time

None

Total Time

00

Minutes

Makes

 

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
  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.
Makes

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.