Shortcut Beef Broth Recipe - Cooking Index
2 lbs | 908g / 32oz | Lean boneless beef - finely chopped or ground |
1 | Onion - finely chopped (large) | |
2 | Carrots - finely chopped | |
1 | Celery stalk - finely | |
Chopped | ||
2 | Whole cloves | |
4 | Peppercorns | |
6 | Parsley sprigs | |
8 cups | 1896ml | 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.
Source:
the California Culinary Academy
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