Serves: 6
1. Remove marrow from centers of bones. Melt marrow in 4-quart Dutch oven over low heat, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks in marrow over medium heat until brown on both sides.
2. Add water heat to boiling. Skim foam from broth. Stir in remaining ingredients heat to boiling. Skim foam from broth reduce heat. Cover and simmer 3 hours.
3. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve discard vegetables and seasonings.
4. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.
NUTRITION FACTS: 1 Cup: Calories 130 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 40mg Sodium 580mg Carbohydrate 2g (Dietary Fiber 0g) Protein 21g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 10% DIET EXCHANGES: 3 Very Lean Meat 1/2 Fat
Slow Cooker Directions: Decrease water to 5 cups. Increase salt to 1 1/4 teaspoons. Heat 2 tablespoons vegetable oil in 10-inch skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in 3 1/2- to 6-quart slow cooker add beef. Cover and cook on low heat setting 8 to 10 hours. Continue as directed in step 3.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef and Broth recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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