Basic Beef Broth
Kategorie: Soup
Zutaten
- 6 lb. beef bones or 2 to 3 lb. beef shank or short ribs
- 9 c. water
- 3 stalks celery (with leaves), diced
- 2 carrots, diced
- 1 large onion, chopped
- 2 tomatoes, quartered
- 2 bay leaves
- 4 tsp. minced garlic (in a jar)
- 1/4 tsp. thyme
- 1/4 tsp. marjoram
- 8 peppercorns
- 2 tsp. lite salt (optional)
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Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 19kcalKalorien
- 4.29gEiweiß
- 0.0gFett
- 0.86gKohlenhydrate
- 0.43gZucker
- 0.0gBallaststoffe
- 0.38gSalz
Anleitung
1. Put meat, bones and water in stock pot.
2. Simmer, uncovered, for 3 hours (do not boil).
3. Strain.
4. Remove meat or marrow from bones. Add marrow to stock.
5. Reserve meat or discard.
6. Chill stock overnight; skim and discard fat which floats to the top.
7. Bring stock to boiling.
8. Add remaining ingredients.
9. Simmer, uncovered, for 2 hours.
10. Strain.
11. Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.
12. Yields 6 to 8 pints.
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