Rich beef broth
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Meaty beef knuckle bones | |
| 4 | quarts | Water |
| 4 | larges | Mushrooms, cut in half |
| 3 | larges | Carrots, pared, cut crosswise into thirds |
| 2 | Tomatoes, cut into quarters | |
| 2 | Turnips, pared, cut in half | |
| 2 | Leeks, cleaned | |
| 2 | Onions, cut in half | |
| 2 | Ribs celery with leaves, cut in half | |
| 2 | Cloves garlic | |
| 2 | Sprigs parsley | |
| 2 | tablespoons | Salt |
| ½ | teaspoon | Dried thyme leaves |
| 12 | Black peppercorns | |
| 4 | Whole cloves | |
| 1 | Bay leaf | |
Directions
Elegant Viennese Dinner Menu
Saute bones in 8-quart stockpot until dark brown on all sides. Add remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 hours. Strain broth. Refrigerate covered until cold, about 6 hours.
Remove and discard fat.
Source: Cuisine Magazine, April 1980