Shortcut beef broth

Yield: 16 Servings

Measure Ingredient
2 pounds Lean boneless beef -- finely
1 large Onion -- finely chopped
2 Carrots -- finely chopped
1 Celery stalk -- finely
2 Whole cloves
4 Whole peppercorns
6 Parsley sprigs
8 cups Water
8 months.

1. Combine all ingredients in a large pot. Bring to a simmer, stirring once or twice. Do not boil.

2. Partially cover pan and simmer gently for 45 minutes. Do not stir or skim broth while it cooks.

3. Strain broth through a cheesecloth-lined colander or wire-mesh sieve. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate it; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator several days, or freeze up to Makes 8 cups.

Recipe By : the California Culinary Academy

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