Total Steps
13
Ingredients
13
Tools Needed
8
Ingredients
- 8 unit peppercorns
- 2 teaspoons salt
- 1/4 teaspoons thyme
- 1/4 teaspoons marjoram
- 2 unit cloves garlic
- 2 unit bay leaves
- 1 unit tomato, quartered
- 1 unit onion, diced
- 2 unit carrots, diced
- 3 unit stalks celery with leaves, diced
- 9 cups water
- 6 pounds beef bones
- 2-3 pounds beef shank or short ribs(optional)
Instructions
Step 1
Place the beef bones (or beef shank/short ribs) and 9 cups of water into a stock pot.
Step 2
Simmer the mixture uncovered for 3 hours, taking care not to let it come to a full boil.
Step 3
Strain the stock. Remove any meat or marrow from the bones.
Step 4
Add the marrow back into the strained stock; reserve the cooked meat for later use in soup.
Step 5
Chill the stock overnight.
Step 6
Skim and discard any solidified fat that has risen to the top of the chilled stock.
Step 7
Bring the skimmed stock to a boil.
Step 8
Add the remaining ingredients: peppercorns, salt, thyme, marjoram, cloves garlic, bay leaves, quartered tomato, diced onion, diced carrots, and diced celery with leaves.
Step 9
Simmer the stock uncovered for an additional 2 hours.
Step 10
Strain the broth a second time.
Step 11
Reserve the strained vegetables for later use, such as in soup.
Step 12
Use the prepared broth within 2 weeks or freeze it for longer storage.
Step 13
Note: For a hearty soup, do not strain the broth in the final step. Instead, add 2-3 cups of cooked pasta directly to the broth with the vegetables.