Shortcut beef broth
16 Servings
Ingredients
| Quantity | 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. | |
Directions
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