Beef Broth
published by mdkshareef on Sep 24, 2011
Beef Broth is hot recipe.
Ingredients:
Veal knuckles - 2
Beef - 4 pounds
Quarts water - 4
Onions - 2
Stalks celery - 2
Parsnip - 1
Parsley - 6 springs
Salt - 1- ½
Cracked peppercorns - 4
Procedure:
Have the veal knuckles cracked. Trim excess fat from eat. Combine the meat, bones and water in a saucepan. Being to a boil, cover and cook over low heat 1- ½ hours. Add the onions, celery, parsnip, parsley, salt and peppercorns. Recover and cook 1- ½ hours longer. Remove meat and bones and strain soup. Cool and chill. Carefully remove congealed fat. Reheat and serve as consommé or use as base of other soups.
Makes about 3 quarts; allow 1 cup per serving.
Per serving
Calories 80
Saturated fat 0.0 gram
Polyunsaturated fat 0.0 gram
Total fat 0.0 gram
Reference:
The Low Salt, Low Cholesterol Cookbook
Myra Waldo
My Other Articles
