Title: Shortcut Beef Broth
Categories: Beef
Yield: 16 Servings

2	lb	Lean boneless beef -- finely
		Chop/grind
1	lg	Onion -- finely chopped
2		Carrots -- finely chopped
1		Celery stalk -- finely
		Chopped
2		Whole cloves
4		Whole peppercorns
6		Parsley sprigs
8	c	Water

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 8 months.

Makes 8 cups.

Recipe By : the California Culinary Academy

previous

next