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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This recipe goes with White Bean and Beef Soup with Tomatoes and Onions Ingredients:
8 cups water |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 pound beef bones and lean trimmings |
2 bay leaves |
1 large carrot, cut into 4 pieces |
1 large onion, quartered |
1 garlic bulb, crushed |
1 bunch fresh flat-leaf parsley |
Directions:
1. Place 8 cups water, salt, and remaining ingredients in a Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Strain broth through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface of broth; discard.
2. Note: Refrigerate broth in an airtight container for up to one week or freeze for up to three months.
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