Basic Beef Broth
|Brisket/Boneless chuck /bottom round||2 1⁄2 Pound (in one piece)|
|Beef shin with bones||2 Pound|
|Marrow bones||2 (3-inch pieces)|
|Veal knuckle||1 Pound|
|Water||1 Cup (16 tbs) (as required)|
|Carrots||2 , pared|
|Yellow onions||2 Medium, peeled|
|Celery stalks with leaves||2|
|Turnip||1 , pared, quartered|
|Leek||1 , washed well|
|Parsley sprigs||1 Large|
1) In a large kettle, add beef, beef shin, marrow bones and veal knuckle. Pour in about 3-quarts of water. Let the mixture come to a boil. Skim the fat off from the surface.
2) Add in the salt, carrots, onion, celery, turnip and leek. Tie together parsley, peppercorns, cloves and bay leaf in a cheesecloth. Drop it into the water and push it in deep. If needed, add in more water.
3) Let the mixture come to boil. Turn down the flame and simmer the broth for 3 1/2 to 4 hours. When the meat becomes tender, transfer the meat and vegetables into a large bowl. Strain the broth through a cheesecloth into a large bowl.
4) When the meat has cooled down slightly, pull the skin out and discard the bones. Trim the larger pieces of meat. Slice the trimmings and shin beef into bite-sized pieces.
5) Use the beef broth in Old-Fashioned Beef and Vegetable Soup.
This basic beef broth recipe can be stored for a long period of time. In a tightly covered container, store the broth for 3 to 4 days in the refrigerator. It can be frozen in smaller portions, like 1 to 2 cups, in plastic bags or freezer containers.
If you want to store it in the refrigerator for upto 4 days, leave the fat layer on the broth surface. Discard or use the fat for other purposes, whenever you are ready to use the beef broth.
To freeze the broth for upto 4 months, store in large freezer containers to allow room for expansion on top.