Name: Shortcut Beef Broth
Ingredients: 2 lb Lean boneless beef -- finely; Chop/grind; 1 lg Onion -- finely chopped; 2 Carrots -- finely chopped; 1 Celery stalk -- finely; Chopped; 2 Whole cloves; 4 Whole peppercorns; 6 Parsley sprigs; 8 c Water

CATEGORY	CUISINE	TAG	YIELD
Meats	California		16	Servings

INGREDIENTS

2	lb	Lean boneless beef — finely
		Chop/grind
1	lg	Onion — finely chopped
2		Carrots — finely chopped
1		Celery stalk — finely
		Chopped
2		Whole cloves
4		Whole peppercorns
6		Parsley sprigs
8	c	Water

INSTRUCTIONS

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.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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