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Broth: Beef Broth




Source of Recipe


Deborah Mele


Recipe Introduction


"This recipe for beef broth roasts the beef bones first, adding an intense richness to the broth."



List of Ingredients




2 1/2 Pounds Beef and Veal Bones

3 Sprigs Of Parsley

Salt & Pepper To Taste

2 Stalks Of Celery, Cut Into Pieces

2 Carrots, Cut Into Pieces

1 Medium Onion, Coarsely Chopped

1 Large, Ripe Tomato, Coarsely Chopped


Recipe



Roast the bones at 400 degrees F. until a dark golden brown. Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot. Cover bones with water and simmer on low for about 3 hours. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Use as desired.

Note: This broth freezes well, so it is a great idea to double the recipe when you can. Just cool, and store in airtight containers.