The Chilean Kitchen/Ruth Van Waerebeek 1999

Rich Beef Broth (Caldo de Huesos)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds beef and/or veal bones, with some meat attached 2 quarts cold water 1 carrot, peeled and quartered
1 onion studded with 2 cloves 2 small celery ribs with leaves, 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string



1 Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat. Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible.
2 Reduce the heat and add the carrot, onion, and herb bundle. Simmer partly covered over low heat, skimming occasionally, 2 to 2-1/2 hours.
3 Strain the broth, and let cool, if possible, over a bowl of ice. Refrigerate overnight, and remove the fat that has congealed on the surface. This broth will keep 3 to 4 days refrigerated or up to 6 months in the freezer. Remember that this broth is unsalted.

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