Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean boneless beef -- finely |
| \N \N | Chop/grind |
| 1 large | Onion -- finely chopped |
| 2 \N | Carrots -- finely chopped |
| 1 \N | Celery stalk -- finely |
| \N \N | Chopped |
| 2 \N | Whole cloves |
| 4 \N | Whole peppercorns |
| 6 \N | Parsley sprigs |
| 8 cups | Water |
| \N 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