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Bone Broth

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German Soup Recipe Index


For 1 gallon Bone Broth (Beef Stock)

3 lbs Beef soup bones, marrow bones, or you can use cuts like short ribs.
1 gallon water

Trim from the following vegetables:
Onions (with skin)

8 to 10 garlic cloves
10 Black peppercorns
1 Tablespoons Thyme, or Marjoram or Italian herbs
Bay Leaf
tomato paste



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Here I used short ribs and put them and the vegetable trim in a baking dish and roasted them at 325 degrees
for an hour or till they are nicely browned.

Here they can go right into the pot and simmer

Simmer for about 10 hours to get all the goodies out.


This meat will be used for soup or you can save it for shredded beef or a number of applications.

I brown the soup bones with vegetable trimings, garlic cloves and the pickling spice.

These are called Marrow bones generally in the meat markwet. They have a lot of marrow in the center that gives a lot of flavor and texture to the broth. The marrow also has health benefits.

Roast till well browned but not burnt. and simmer for 10 hours.

Strain and jar or use in your dish.

Consomme or Fortified Stock


To make your bone broth even stronger and also to make it sparkling clear you can do a secondary function after you make the broth. You essentially mix hamburger or minced beef with onions and egg whites and some herbs if you want and then start the stock


This is accomplished by simmering a raft of ground beef and egg whites with onion.

Go here to make this fortified clear consomme


Click to see a larger image click the picture.

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