Beef Broth

By LoriCaputo

Ingredients

• 1 ½ lbs. Beef brisket or chuck, cut into 2 pieces
• 1 lb. Beef shank bones
• 1 4 – 5 lb. Chicken, cut into 6 pieces
• 1 large white onion, peeled and quartered
• 1 carrot, cut into 3 pieces
• 1 celery stalk, cut into 3 pieces
• 1 tbs. salt
• 4 ½ quarts cold water

Preparation

Step 1

In a large stock pan, combine beef, beef shank bones, chicken, onion, carrot, celery, and salt. Cover with 4 ½ quarts water and bring to a boil over high heat, skimming foam and fat from the surface. Reduce to a gentle simmer and cook for 4 ½ hours. Strain twice through a fine mesh sieve and again through a sieve and cheesecloth. Let broth cool and season to taste with salt.