Traditional Beef Broth (Canning or Freezing)
The red wine in this recipe is optional, but it is an excellent touch if you plan to use the broth for gravies or reductions.
INGREDIENTS | MAKES 4 QUARTS
- 3 pounds shank or pot roast cut into 2-inch pieces
- 2 pounds marrow bones, smashed
- 1 medium onion, diced
- 1 tablespoon olive oil
- ¼ cup red wine (optional)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 whole cloves garlic
- handful celery leaf (about 1 cup)
- water
Broil beef. Put into a large pot with the marrow bones.
Sauté onion in olive oil until translucent. Add to stockpot. Add wine, salt, garlic, and celery leaf and cover with water (about 12 cups).
Bring the water to a simmer and cook for at least 2 ½ hours. If necessary, add water during the process to keep bones covered.
Cool and strain, skimming off as much fat as possible, then return stock to stove to heat.
If canning, use hot-pack method, leaving 1" of headspace in the jars. Pressure can at 11 pounds of pressure for 25 minutes.
