Basic Beef Broth - cooking recipe

Ingredients

6 lb. beef bones or 2 to 3 lb. beef shank or short ribs
9 c. water
3 stalks celery (with leaves), diced
2 carrots, diced
1 large onion, chopped
2 tomatoes, quartered
2 bay leaves
4 tsp. minced garlic (in a jar)
1/4 tsp. thyme
1/4 tsp. marjoram
8 peppercorns
2 tsp. lite salt (optional)

Preparation

Put meat, bones and water in stock pot.
Simmer, uncovered, for 3 hours (do not boil).
Strain.
Remove meat or marrow from bones. Add marrow to stock.
Reserve meat or discard.
Chill stock overnight; skim and discard fat which floats to the top.
Bring stock to boiling.
Add remaining ingredients.
Simmer, uncovered, for 2 hours.
Strain.
Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.
Yields 6 to 8 pints.