Beef broth is good “as is” and for adding flavor to many dishes. Roasting the bones adds both flavor and color to the broth. Keep some broth in the freezer so you’ll have it whenever you need it (see Cook’s Tip on Freezing Broth, page 51).

　　

Ingredients

Serves 12; 3/4 cup per serving

　　Cooking spray

　　4 pounds beef or veal bones (preferably shank or knuckle bones)

　　3 quarts water

　　1 medium onion, coarsely chopped

　　8 sprigs of fresh parsley

　　1 teaspoon dried thyme, crumbled

　　5 or 6 whole peppercorns

　　2 whole cloves

　　1 medium dried bay leaf

　　

Step 1

Preheat the oven to 400°F. Lightly spray a roasting pan with cooking spray.

　　

Step 2

Put the bones in the pan.

　　

Step 3

Roast for 25 to 30 minutes, turning once halfway through. Using tongs, transfer the bones to a stockpot.

　　

Step 4

Add the remaining ingredients to the pot. Bring to a boil over high heat. Skim any foam off the top. Reduce the heat and simmer, covered, for 4 to 6 hours (to prevent cloudiness, don’t let the broth return to a boil). Strain the broth into an airtight container, discarding the solids. Cover and refrigerate the broth for 1 to 2 hours, or until the fat hardens on the surface. Discard the hardened fat before reheating the broth.

　　

Nutrition Information

Step 5

(Per serving)

　　

Step 6

Calories: 8

　　

Step 7

Total fat: 0.0g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.0g

　　

Step 11

Monounsaturated: 0.0g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 23mg

　　

Step 14

Carbohydrates: 0g

　　

Step 15

Fiber: 0g

　　

Step 16

Sugars: 0g

　　

Step 17

Protein: 2g

　　

Step 18

Calcium: 8mg

　　

Step 19

Potassium: 75mg

　　

Dietary Exchanges

Step 20

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition