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Beef and Broth

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  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

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

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.
 

Nutrition Information

No nutrition information available for this recipe.

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