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The Taste of Home Cookbook
New Revised 2nd Edition
Roasting the soup bones gives this soup base a delicious beefy flavor.
Taste of Home Test Kitchen
Prep: 25 min
Cook: 5-1/2 hours
Yield: about 2½ quarts
· 4 pounds meaty beef soup bones (beef shanks or short rib bones)
· 3 medium carrots, cut into chunks
· 3 celery ribs, cut into chunks
· 2 medium onions, quartered
· 1/2 cup warm water
· 3 bay leaves
· 3 garlic cloves
· 8 to 10 whole peppercorns
· 3 to 4 sprigs fresh parsley
· 1 teaspoon each dried thyme, marjoram and oregano
· 3 quarts cold water
1) Place soup bones in a large roasting pan Bake, uncovered, at 450° for 30 minutes Add the carrots, celery and onions Bake 30 minutes longer, dram fat
2) Using a slotted spoon, transfer bones and vegetables to a large Dutch oven Add warm water to the roasting pan, stir to loosen browned bits from pan Transfer pan juices to kettle Add seasonings and enough cold water just to cover
3) Slowly bring to a boil, about 30 minutes Reduce heat, simmer, uncovered, for 4-5 hours, skimming the surface as foam rises If necessary, add hot water during the first 2 hours to keep ingredients covered.
4) Remove beef bones and set aside until cool enough to handle If desired, remove meat from bones, discard bones and save meat for another use Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings
5) If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months
1 cup equals 209 calories
10 g fat (4 g saturated fat); 56 mg cholesterol; 61 mg sodium; 6 g carbohydrate; 2 g fiber; 22 g protein
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