Browse Recipes
 Beef broth
     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  
- 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
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