>From the Cook's Recipes website...


Beef Broth

4 pounds beef soup bones, small and meaty 
2 1/2 quarts cold water 
1 teaspoon salt 
1 bay leaf 
1 medium onion, peeled 
2 whole cloves 
5 whole peppercorns 
1 carrot, pared 
1 stalk celery with leaves 
2 sprigs parsley 
Put bones, water and remaining ingredients into a large soup kettle. Do not 
cover. Simmer for 3 hours. 
Remove meat from bones, using the meat in recipes calling for cooked beef or 
freeze for use at a later date. 
Strain the broth through a cheesecloth-lined colander. Cool slightly, 
refrigerate and then remove hardened fat from top of broth. 
Refrigerate in covered container for up to 1 week or freeze in measured 
portions for easy use for up to 6 months. 
Makes about 2 1/4 quarts broth.

~~~***Rhonda G in Missouri***~~~
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