Chef Pauls Hot Beef Broth

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Chef Pauls Hot Beef Broth Ingredients

1 lb Beef bones	1 ts Salt
1 ga Water	1 ts Garlic powder
1 sm Unpeeled onion;	3/4 ts Onion powder
1 sm Unpeeled carrot; cut	1/2 ts Dry mustard
1 Rib celery; cut into 2 inch	1/2 ts Black pepper
6 Cloves unpeeled garlic; cut	1/2 ts White pepper
6 Whole cloves	1/2 ts Cayenne
3 Bay leaves

Instructions for Chef Pauls Hot Beef Broth

Date: Sat, 23 Mar 1996 23:40:24 -0500 From: Bigtom3946@aol.com Heres a good beef broth where the heat level can easily be raised to your liking. Ill 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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