Ingredients
Scale
- 2 pounds beef shin, cut into pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 10 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 bay leaves
- 3 sprigs fresh thyme
Instructions
- In a large pot, brown the beef shin pieces on all sides over medium-high heat.
- Add the chopped onion, carrots, and celery, and sauté until softened.
- Stir in the minced garlic and tomato paste, cooking for an additional minute.
- Pour in the water and add salt, pepper, bay leaves, and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours.
- Skim off any foam that rises to the surface during cooking.
- Once the broth is rich and flavorful, strain out the solids and discard.
- Adjust seasoning as necessary and serve or store for later use.
Notes
- For a clearer broth, strain through a cheesecloth.
- This broth can be refrigerated for up to 3 days or frozen for later use.
- Feel free to add vegetables or herbs according to your preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg