Beef Broth

  • Servings: Makes about 6 cups

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  • 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

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

458323 recipes/reader-favorites-11-03-beef-broth-10-94 2013-12-06T23:11:16+00:00 Giuliano Bugialli fall|winter|soups-and-stews october-1994,giuliano bugialli,beef broth,beef stock,beef bone recipe,easy broth recipe,homemade stock recipes,reader-favorites-11-03-beef-broth-10-94 458323

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