Pierre Franey's Beef Broth

Ingredients

• 2 pounds lean beef chuck
• 3 pounds beef bones
• 10 quarts water
• 2 large carrots, scraped and quartered
• 1 large onion, peeled and pierced with 4 cloves
• Greens of 2 leeks, washed and cut into large chunks
• 4 ribs celery, trimmed and quartered
• 2 bay leaves
• 4 sprigs fresh thyme
• 10 peppercorns

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    7 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams cholesterol; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 quarts

Preparation

1. Place the beef and the bones in a deep pot. Cover with 5 quarts water and bring to a boil. Remove and discard water. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients. Bring to a boil.
2. Simmer 3 1/2 to 4 hours. Skim off surface foam periodically. When cooked, strain and set aside, and if using in the future, freeze. Retain the meat for things like salads and sauces.

4 hours