For good beef broth,
always begin with plenty of raw bones (2-1/2 to 3 pounds) and
brown them well in the oven - about 30 minutes at 400° F.
Pile in a stock pot along with 1/2 pound lean beef trimmings (also
raw), 3 unpeeled large garlic cloves, 2 quartered large yellow
onions (no need to peel), 2 large chunked carrots (no need to
peel), 2 chunked large ribs celery (include tops), 1 cup diced
celery root, 2 chunked large leeks, 4 large sprigs parsley and
2 quarts cold water. Simmer, uncovered, about 2 hours, skimming
off the fat from time to time. Strain through a cheesecloth-lined
colander and season to taste with salt and freshly ground black
pepper; discard solids. If broth isn't strong enough, either boil
down by about a third, or add a couple of beef bouillon cubes.
Makes about 5 cups.
-The chef's classic
from 1,001 Secrets of Great Cooks, by Jean Anderson
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