Yield: 1 Servings
|1 pounds||Beef bones|
|1 small||Unpeeled onion; quartered|
|1 small||Unpeeled carrot; cut into 2 inch pieces|
|1||Rib celery; cut into 2 inch pieces|
|6||Cloves unpeeled garlic; cut in half|
|1 teaspoon||Garlic powder|
|¾ teaspoon||Onion powder|
|½ teaspoon||Dry mustard|
|½ teaspoon||Black pepper|
|½ teaspoon||White pepper|
Date: Sat, 23 Mar 1996 23:40:24 -0500 From: Bigtom3946@...
Here's a good beef broth where the heat level can easily be raised to your liking. I'll post it just like Chef Paul has it in his book." The Fork in the Road":
The heat in this broth is tempered by the other, more subtle seasonings and helps produce its wonderful, rich flavor. What the broth does for vegetables cooked in it is pretty closed to magic, and beef quickly cooked in it, comes out tender and delicious.
Preheat the oven to 400 degrees.
Place the beef bones on a cookie sheet or in a large roasting pan and roast, uncovered, for 20 minutes. Carefully drain off the fat, turn the bones over and roast for 20 minutes more.
Place the roasted bones in a large pt and add all of the other ingredients. Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 ours. Strain the stock and discard the bones and vegetables. Clean the pot and return the strained stock to it. Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1½ quarts, about 30 minutes. Cool, then refrigerate until very cold and defat. Makes 1 ½ quarts.
CHILE-HEADS DIGEST V2 #275
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .