Beef Broth

Name: Beef Broth
Yield: Serves 12; 3/4 cup per serving
Ingredients: Cooking spray; 4 pounds beef or veal bones (preferably shank or knuckle bones); 3 quarts water; 1 medium onion, coarsely chopped; 8 sprigs of fresh parsley; 1 teaspoon dried thyme, crumbled; 5 or 6 whole peppercorns; 2 whole cloves; 1 medium dried bay leaf

January 26, 2012

Beef broth is good “as is” and for adding flavor to many dishes. Roasting the bones adds both flavor and color to the broth. Keep some broth in the freezer so you’ll have it whenever you need it (see Cook’s Tip on Freezing Broth, page 51).

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