Yield: 16 Servings
Measure | Ingredient |
---|---|
2 pounds | Lean boneless beef -- finely |
Chop/grind | |
1 large | Onion -- finely chopped |
2 | Carrots -- finely chopped |
1 | Celery stalk -- finely |
Chopped | |
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