HOW TO MAKE BEEF BROTH IN A SLOW COOKER
This recipe yields a light, clear beef broth that adds subtle flavor to guisados, soups, and sauces. The meat loses some of its flavor to the broth, but it can be shredded and then added to a soup such as Sopa de Fideos, used in any of the bean recipes, or added to tacos or burritos.
Makes 12 cups
2 Roma tomatoes, quartered
½ white onion, diced
2 cloves garlic, peeled
1 jalapeño chile, stemmed and seeded (optional)
1 small carrot, peeled and diced
1 dried bay leaf
1 teaspoon kosher salt
½ teaspoon whole black peppercorns
1 guajillo chile, stemmed, seeded, and toasted
1 pound boneless beef chuck, in one piece
2 pounds meaty beef neck or shin bones
12 cups water
Combine all the ingredients in a 7-quart slow cooker. Cover and cook on low for 8 hours.
Remove the lid, turn off the cooker, and allow the broth to cool and settle for 30 minutes.
Remove the chuck in one piece and reserve for another use.
Set a colander over a large bowl. Using a slotted spoon or skimmer, carefully lift all solids from the cooker without scraping the bottom and drain in the colander. Use a ladle or large measuring cup to remove the remaining broth from the slow cooker and pass through the colander. (Be careful not to disturb any of the small bits on the bottom; these will make the broth cloudy. Pour the last remnants of the broth and the bits on the bottom into a separate container and discard.) Do not press down on the colander, but allow the broth to drain on its own for several minutes. Once it has stopped dripping, discard the solids in the colander.
Let the broth cool to room temperature and then chill. Before freezing it or using it in a recipe, remove any layer of fat that floats to the surface.