Beef Broth Recipe
Summary
Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Ingredients
| 2 veal knuckles | ||
| Beef brisket | 4 Pound | |
| Water | 4 Quart | |
| Onions | 2 | |
| Celery stalks | 2 | |
| Parsnip | 1 | |
| Parsley sprigs | 6 | |
| Salt | 1/2 Teaspoon | |
| 4 cracked peppercorns | ||
Directions
Have the vea! knuckles cracked.
Trim excess fat from meat.
Combine the meat, bones and water in a saucepan.
Bring to a boil, cover and cook over low heat 1-1/2 hours.
Add the onions, celery, parsnip, parsley, salt and peppercorns.
Recover and cook 1-1/2 hours longer.
Remove meat and hones and strain soup.
Cool and chill
Carefully remove congealed fat.
Reheat and serve as consomme or use as base of other soups.
Trim excess fat from meat.
Combine the meat, bones and water in a saucepan.
Bring to a boil, cover and cook over low heat 1-1/2 hours.
Add the onions, celery, parsnip, parsley, salt and peppercorns.
Recover and cook 1-1/2 hours longer.
Remove meat and hones and strain soup.
Cool and chill
Carefully remove congealed fat.
Reheat and serve as consomme or use as base of other soups.
Chef
