Standard Beef Broth Recipe

Two pounds of beef from the hind shank is a good selection.

Cut the meat into small pieces.

If there is marrow in the bone, remove it and let it melt in a hot frying pan. Into this or other fat, put about one-fourth of the meat and let cook, turning occasionally until well browned.

Put all of the meat along with the bone into a saucepan.

Add part of the water to cover.

Pour the rest of the water into the frying pan and let stand on the range until the browned juices are dissolved from the pan, then turn over the meat.

Cover and let slowly heat to the boiling point. Simmer three or four hours; add the vegetables and seasonings and let simmer another hour.

Then strain and finish as other broth.

When finished, measure and, if needed, add water to make one quart of broth.