Yield: 16 Servings
|2 pounds||Lean boneless beef -- finely|
|1 large||Onion -- finely chopped|
|2||Carrots -- finely chopped|
|1||Celery stalk -- finely|
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