Ingredients

• 3 lbs Meaty Beef Bones (Shank, Short Ribs, Etc.)
• 1 Onion (peeled and chopped)
• 2 cloves Garlic (chopped)
• 2 Carrots (peeled and sliced)
• 2 stalks Celery (sliced)
• 1 Bay Leaf
• 2 tsp Salt
• Fresh Ground Black Pepper (to taste)
• 1/2 cup Parsley (chopped)
• 15 cups Water

Directions

1. In large covered pot, combine all ingredients and bring to a boil.

2. Reduce heat and simmer for 2 hours, stirring occasionally.

3. Skim off any foam that rises to the surface.

4. After 1 hour, taste and add salt and pepper if needed.

5. After 2 hours, strain Broth and discard the solids.

6. Refrigerate broth until needed.

7. A layer of fat may congeal on the top of the container. Remove fat before using.

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