Chef Paul's Hot Beef Broth

Title:
Chef Paul's Hot Beef Broth

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





     1 lb Beef bones


     1 ga Water


     1 sm Unpeeled onion;


          -quartered


     1 sm Unpeeled carrot; cut


          -into 2 inch pieces


     1    Rib celery; cut into 2 inch


          -pieces


     6    Cloves unpeeled garlic; cut


          -in half


     6    Whole cloves


     3    Bay leaves


     1 ts Salt


     1 ts Garlic powder


   3/4 ts Onion powder


   1/2 ts Dry mustard


   1/2 ts Black pepper


   1/2 ts White pepper


   1/2 ts Cayenne






 Date: Sat, 23 Mar 1996 23:40:24 -0500


 


 From: Bigtom3946@aol.com


 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 in a large roasting pan and


 roast, uncovered, for 20 minutes. Carefully drain off the fat, turn the


 bones over and roast for 20 minutes more.


 


 Place the roasted bones in a  large pt and add all of the other


 ingredients. Bring to a boil over high heat, reduce the heat to medium, and


 simmer until the stock is reduced to 2 quarts, about 2 ours. Strain the


 stock and discard 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 until the stock is further reduced to 1 1/2 quarts,


 about 30 minutes.  Cool, then refrigerate until very cold and defat. Makes


   1 1/2    quarts.


 


 CHILE-HEADS DIGEST V2 #275


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.