Recipe for Rich Beef Broth


4 meaty beef knuckle bones
4 quart water
4 large mushrooms, cut in half
3 large carrots, pared, cut crosswise into; thirds
2 tomatoes, cut into quarters
2 turnips, pared, cut in half
2 leeks, cleaned
2 onions, cut in half
2 ribs celery with leaves, cut in hal; f
2 cloves garlic
2 sprigs parsley
2 tablespoon salt
1/2 teaspoon dried thyme leaves
12 black peppercorns


Saute bones in 8-quart stockpot until dark brown on all sides. Add remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 hours. Strain broth. Refrigerate covered until cold, about 6 hours. Remove and discard fat.

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