Ingredients: 2 lbs. cracked beef bones (knuckle) 16 oz. can whole tomatoes, undrained, cut up 2 carrot, chopped 2 celery stalks with leaves, cut into 2 lengths 2 onions, sliced 10 cups water 2 lbs. meaty beef bones (shank, short ribs, shin bones) ½ cup chopped fresh parsley ½ tsp dried thyme leaves 1 bay leaf 1-1/2 tsp. salt Cooking Instructions: Roast bones at 450 degrees for 30 minutes then stir well and add carrots, celery, and onions and roast for 45-60 minutes longer while stirring mixture occasionally. Place roasted ingredients into an 8- quart stockpot. Remove fat from liquid in the roasting pan and add 2 cups of water to the drippings in the roasting pan. Heat and scrape to loosen any browned drippings then add to pot along with remaining 8 cups of water. Bring to boil then reduce heat simmer partially covered for ½ hour. Add remaining ingredients and simmer partially covered for another 5 hours. Remove bones and strain broth and add more salt, if needed. Skim fat from broth before using. Post navigation
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