Celery Beef Broth

Ingredients

• 2 pounds Beef chuck or shin, cut into 1-inch cubes (Use a cut with good marbling for best flavor.)
• 1 piece Marrow bone (Adds richness to the broth.)
• 12 cups Water (Adjust to cover the beef and vegetables.)
• 3 stalks Celery stalks, chopped
• 2 medium Carrots, chopped
• 1 medium Onion, chopped
• 1 tablespoon Salt (Adjust to taste.)
• 1 teaspoon Black peppercorns
• 1 leaf Bay leaf

Instructions

1. 1Wipe the beef and cut the lean meat into 1-inch cubes. Reserve one-third of the meat for browning.
2. 2In a hot frying pan, brown one-third of the beef in the marrow from the marrow bone. This will add depth of flavor to the broth. Remove browned beef and set aside.
3. 3Put the remaining two-thirds of the beef, along with the marrow bone and any fat, into a large soup kettle. Add water and let it stand for 30 minutes. This helps to draw out the flavors. Place the kettle on the back of the range (or a low burner), add the browned meat, and heat gradually to a boiling point. As scum rises to the surface, remove it with a spoon. Cover and cook slowly for six hours, keeping the broth below boiling point during cooking. A gentle simmer is ideal.
4. 4Add the celery, carrots, onion, salt, black peppercorns, and bay leaf to the broth. Cook for one and one-half hours.
5. 5Strain the broth through a fine-mesh sieve or cheesecloth to remove the solids. Cool the broth as quickly as possible. This can be done by placing the broth in an ice bath or refrigerating it immediately.