Beef broth  Ingredients:       250 g cow's marrow bones    250 g cow's knee bones       500 g veal rump    150 g chickpea       1 chicken breast with bone    3 liters water       1 medium tomato    1 large leek       1 medium turnip    1 stalk celery       1 sprig parsley    2 medium carrots       salt to taste

Preparation:

- Clean well each and every one of the ingredients and put into a pot with three quarts of water. - Cover the pan (leaving it partially closed so as not to boil too hard and spill the broth) and bring to a boil and simmer for about three hours. - If the stocks foams, with the help of a spoon or small strainer carefully removed the foam that is created on the surface. - After three hours, remove the pan from heat, pass its contents through a strainer and it will be ready. - If you want a less oily broth, put the broth in the refrigerator. - On cooling the stock forms a layer of fat on its surface that can be easily removed with a slotted spoon or a spoon, thanks to that hardens and solidifies.

Categories:  Bovine, Chicken, Soups

Estimated Serving:  4

Estimated preparation time:  200 min.

Language:  English

Shared by:  Bianca    2010/11/25