Recipe: Crock Pot Beef and Broth

CROCK POT BEEF AND BROTH

2 tablespoons vegetable oil
2 pounds beef shank cross-cuts or soup bones
5 cups cold water
1 1/4 teaspoons salt
1/4 teaspoon dried thyme leaves
1 medium carrot, cut up
1 medium stalk celery with leaves, cut up
1 small onion, cut up
5 peppercorns
3 whole cloves
3 sprigs parsley
1 dried bay leaf

Heat oil in 12-icnh 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.

Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain both through cheesecloth-lined sieve; discard vegetables and seasonings.

Remove beef from bones. Cut beef into 1/2-inch 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.

Yield: About 7 cups, Serving size = 1 cup
Source: Betty Crocker Magazine, September 2000