3rindsParmesan cheese (about 3½ inches wide and ½ inch thick, rinsed)
42-inch longbeef bones
1teaspoonRedmond Real Salt
1
Place the Parmesan rinds and bones in a large pot of water. Use 8 cups of water for every 2 to 3 Parmesan rinds.
2
Bring to a boil, then lower the heat to a simmer. Simmer for 2 hours. The longer the broth simmers, the more the flavors will open up. Add salt to taste. Strain the broth and use for sauces, dressings or soups.
3
Store extras in an airtight container in the refrigerator for 4 days or in the freezer for up to 1 month.