| 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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