Beef Broth Recipe

• 1 package (about 2-3 lbs.) knuckle bones or any beef bones (some still have meat attached).
• 1 onion cut up
• 1 carrot cut up
• 1 stick celery cut up
• 2 bay leaves
• 2 cubes beef bouillon
• 1 tsp. salt
• ½ tsp. pepper corn or cracked pepper

Put the bones and the rest of the ingredients in a soup pot and cover the bones with water (about 2 quarts or more water).  Heat to boiling and skim off foam.  Cover and simmer for about 3 hours.  Or transfer to a slow cooker after it has boiled and slow simmer for 5 to 8 hours.  Taste and adjust salt. 

Remove bones and strain the broth.  Place in freezable jars and keep frozen until ready to use.  You can also can them.  Follow USDA recommendations and procedure for canning.