Beef Broth

---

You can use this broth for anything from soups to rice to whatever you can imagine. I really like the taste of this broth, i usually make a big batch and freeze it until i need it.

---

Steps

---

Place soup bones in a large shallow roasting pan.

---

Bake in a 450 oven about 30 minutes or till well browned , turning once.

---

Place soup bones in a large pot.

---

Pour 1 / 2 cup of the water into roasting pan , scraping up crusty browned bits.

---

Add water mixture to pot.

---

Add carrots , onions , celery , parsley , black peppercorns , basil , bay leaves , garlic , and salt.

---

Add rest of water and bring to boil.

---

Reduce heat.

---

Cover and simmer for 3 1 / 2 hours.

---

Remove soups bones.

---

Strain broth.

---

Discard vegetables and seasonings.

---

If using broth while hot , skim fat.

---

Or chill , then lift off fat.

---

Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

---

Ingredients

---

soup bones with meat, carrots, onions, celery & leaves, fresh parsley, black peppercorns, dried basil, bay leaves, garlic cloves, salt, water