MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Crockpot Beef And Broth
Categories: Crockpot, Stocks
Yield: 7 Cups
2 tb Vegetable oil
2 lb Beef shank cross-cuts or
- soup bones
5 c Water; cold
1 1/4 ts Salt
1/4 ts Dried thyme leaves
1 md Carrot; cut up
1 md Celery rib with leaves;
- cut up
1 sm Onion; cut up
5 Peppercorns
3 Whole cloves
3 Parsley sprigs
1 Dried bay leaf
Heat oil in 12" skillet over medium heat. Cook beef in oil until
brown on both sides.
Mix remaining ingredients in 3-1/2 to 6 qt slow cooker. Add beef.
Cover and cook on low heat setting 8 to 10 hours.
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.
Remove beef from bones. Cut beef into 1/2" pieces. Skim fat from
broth.
Use immediately, or cover and refrigerate broth and beef in
separate containers up to 24 hours or freeze for future use.
Per cup: 110 Cal, 5 g Fat, 35 mg cholesterol, 460 mg sodium,
2 g carbs, 1 g fiber, 15 g protein
Weight Watcher's Points: 2.5
Formatted by: Dale and Gail Shipp, Columbia MD
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