- Prep: 2 hr
- Cook Time: 7 hr
- Total: 9 hr
- Serving: 8 servings
Making your own beef broth from scratch creates a rich, flavorful broth that can be used in soups and sauces.
- 4 pounds cracked Beef Marrow, Shin, and/or Shank Bones, with meat on them
- 1 large Onion, cut into wedges
- 4 Ripe Plum Tomatoes, cut in half (optional)
- 1 Carrot, cut up
- 2 Celery stalks, cut up
- 1 Leek, split lengthwise, washed well, cut up
- 10 Black Peppercorns
- Bouquet Garni (3 sprigs Fresh Parsley, 1 sprig Fresh Thyme, 2 Fresh Sage Leaves, and 1 Bay
- Leaf tied together in cheesecloth)
- 4 quarts Cold Water
- Salt and Fresh Ground Black Pepper, to taste
- Place the beef bones, onion wedges, tomatoes, carrot, celery, leek, peppercorns, bouquet garni, and water into a pot over medium heat and bring to a boil.
- Once the mixture is boiling, reduce the heat to low and simmer for 7 hours, skimming any foam off the top and discarding.
- Strain the both using cheesecloth and discard the remaining solids.
- Add a few pinches of salt and pepper to the broth and then allow to cool before placing into the refrigerator to chill.
- Before using the broth, skim off any fat from the top and discard.