>From the Cook's Recipes website...
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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