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| | Old Fashioned Meat Broth
2 pounds of beef shank or short ribs or pork neckbones
1 pound of marrow bones
3 quarts of water
1 large onion, quartered
2 leaves cabbage
2 sprigs of fresh parsley or 1 tablespoon of dried parsley flakes
1 carrot, cut up
1 parsnip, cut up
1 stalk celery, cut up
5 peppercorns
1 tablespoon of salt
Combine beef, bones, and water in a 6 quart kettle. Bring to boiling. Boil 15 minutes, skimming frequently.
Add the remaining ingredients. Simmer rapidly about 1 1/2 hours or until meat is tender.
Strain off broth. Chill quickly. Skim off fat.
Remove meat from bones. Set meat aside for use in other dishes. discard bones, vegetables and peppercorns.
Return skimmed broth to kettle. Boil rapidly about 15 minutes or until reduced to about 6 cups. Store in refrigerator until needed.
Meat stock: Prepare Meat Broth as directed. Chill. Lift off fat. Boil until reduced to 3 cups, about 45 minutes. |
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