Preparation:
1 egg white (optional) 1 eggshell, crushed (optional) 1/4 cup water (optional)
1. In large skillet brown soup bones on all sides in hot oil. 2. In 4- or 5-quart crockery cooker combine onions, garlic, parsley, bay leaves, peppercorns, and salt. Add soup bones and 5 cups water. 3. Cover: cook on LOW-heat setting for 5 to 6 hours. 4. Remove bones from cooker. Strain broth through a large or colander lined with 2 layers 100% cotton cheesesloth. Discard solids in cheesecloth. If desired claify broth by combining egg white, egg shell, and 1/4 cup water in a large sauce pan. Add hot broth. Bring to boiling, let stand 5 minutes SAtrain broth through 2 layers of 100% cheesecloth. 5. If usinf broth rightaway, skim off fat. Or if storing for later use, chill broth in a bowl for 6 hours. Lift off ffat. Pour broth into an airtight container, discarding residur in bottom of bowl; seal. Chill in refrigerator for up to 3 daysor freeze for 3 months. 6. When bones are cool enough to handle, remove meat from bones. Discard bones. Place meat in airtight container;seal. Chill in refrigerator up to 3 days or freeze up to 3 months. Makes 5-1/2 cups beef broth and 2-1/2 cups cooked meat. |
