Shortcut Beef Broth Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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 cup: Water,
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 youre 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
Source from luhu.jp
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 youre 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
Source from luhu.jp
Tags
Beef