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Ingredientes
- 6 pound beef bones or possibly 2-3 pound beef shank or possibly short ribs
- 9 c. water
- 3 stalks celery with leaves, diced
- 2 carrots, diced
- 1 onion, diced
- 1 tomato, quartered
- 2 bay leaves
- 2 cloves garlic
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 8 peppercorns
- 2 teaspoon salt
Direcciones
- Put meat, bones and water in stock pot. Simmer uncovered for 3 hrs (don't boil). Strain. Remove any meat or possibly marrow from bones. Add in marrow to stock; reserve meat for soup. Refrigeratestock overnight; skim and throw away fat that floats to the top. Bring stock to boiling; add in remaining ingredients and simmer uncovered for 2 hrs. Strain.
- Reserve vegetables for soup or possibly later use. Use broth within 2 weeks or possibly freeze for later use. Note: For hearty soup, don't strain broth. Add in 2-3 c. cooked pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2599g | |
| Calories 134 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.87g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4908mg | 205% |
| Potassium 1115mg | 32% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 14.9g | 10% |
| Protein 4.39g | 7% |
