BC Grass Fed Beef Recipe - Basic Beef Broth

Basic Beef Broth

1              package beef soup bones (about 4 pounds). You may wish to use short ribs as a substitute.
1              bay leaf
1              sprig of cilantro or parsley
1              slice of a medium onion
1              clove of garlic halved
1              sprig of celery tops (look in the middle of your celery bunch)
1tsp         salt
1tsp         freshly ground pepper
3-4l          drinking water
1tbsp       extra virgin olive oil

Preheat a large sauce pan, dutch oven or stock pot to medium heat and add the olive oil and soup bones. Brown the bones on all sides. Add the water and the remaining ingredients and bring to a boil. Reduce heat and simmer for at least two hours. Remove from heat and let cool somewhat before straining out the beef bones and other ingredients. Let the broth cool to room temperature and then place in the refrigerator for one hour. Remove from refrigerator and remove any coagulated fat from top of the broth and strain once more through a fine kitchen sieve. Once the beef bones are cool you can remove the meat from the bones and fat and use in a Chunky Beef Soup. The extra broth can be frozen in suitable sized containers for future use for soup or other stewed beef recipes.