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Ingredientes
- 1 lb Beef bones
- 1 gal Water
- 1 sm Unpeeled onion, quartered
- 1 sm Unpeeled carrot, cut into 2 inch pcs
- 1 x Rib celery, cut into 2 inch pcs
- 6 x Cloves unpeeled garlic, cut in half
- 6 whl cloves
- 3 x Bay leaves
- 1 tsp Salt
- 1 tsp Garlic pwdr
- 3/4 tsp Onion pwdr
- 1/2 tsp Dry mustard
- 1/2 tsp Black pepper
- 1/2 tsp White pepper
- 1/2 tsp Cayenne
Direcciones
- Here's a good beef broth where the heat level can easily be raised to your liking. I'll post it just like Chef Paul has it in his book." The Fork in the Road":The heat in this broth is tempered by the other, more subtle seasonings and helps produce its wonderful, rich flavor. What the broth does for vegetables cooked in it is pretty closed to magic, and beef quickly cooked in it, comes out tender and delicious.
- Preheat the oven to 400 degrees.
- Place the beef bones on a cookie sheet or possibly in a large roasting pan and roast, uncovered, for 20 min. Carefully drain off the fat, turn the bones over and roast for 20 min more.
- Place the roasted bones in a large pt and add in all of the other ingredients. Bring to a boil over high heat, reduce the heat to medium, and simmer till the stock is reduced to 2 qts, about 2 ours. Strain the stock and throw away the bones and vegetables. Clean the pot and return the strained stock to it. Bring to a boil over high heat, reduce the heat to medium, and simmer till the stock is further reduced to 1 1/2 qts, about 30 min. Cold, then chill till very cool and defat.
- Makes1 1/2 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3954g | |
| Calories 94 | |
| Calories from Fat 15 | 16% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2585mg | 108% |
| Potassium 489mg | 14% |
| Total Carbs 20.37g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.02g | 5% |
| Protein 2.81g | 4% |
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