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Beef Broth

slideshow Affordable Meat Recipes

  • Servings: Makes about 6 cups

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Ingredients

  • 2 1/2 pounds beef shin or other meaty beef bones
  • 1 large red onion, quartered
  • 1 large carrot, quartered
  • 1 medium celery rib, halved lengthwise
  • 3 sprigs flat-leaf parsley

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How to make this recipe

  1. Combine all the ingredients in a stockpot or large saucepan. Add 9 cups of water and bring to a boil over high heat. Lower the heat and simmer for 2 hours, skimming occasionally. Strain the broth into a large bowl. Skim the fat from the surface of the broth before using.

Make Ahead

The broth can be refrigerated, covered, for up to 3 days or frozen for up to 1 month.

Contributed By Published October 1994

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