Beef Broth |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 to 16 cups (3 to 4 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 lbs/1.5 kg meaty beef bones (such as shank or short ribs) | 1 large onion, peeled and chopped | 2 cloves garlic, halved |
| 2 carrots, peeled and sliced | 2 stalks celery, sliced | 2 whole cloves |
| 1 bay leaf | 2 tsp/10 ml salt | 8 black peppercorns |
| 1/2 cup/125 ml chopped fresh parsley (leaves and stems) | 12 to 16 cups /3 to 4 L water | |
| 1 | In a large stockpot or Dutch oven, combine all ingredients, ensuring vegetables and meat bones are well covered with water. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 to 2 hours, stirring occasionally and skimming off any foam that rises to the surface. After 1 hour, taste and add salt if necessary. |
| 2 | Remove bones and strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Once chilled, remove congealed fat from surface. Portion stock in 2-1/2 to 3 cup (625 to 750 ml) portions for use in fondues. Freeze if desired. |