Beef Broth (Brodo Di Manzo) |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 10 |
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A rich-flavored beef stock that starts by roasting the bones. Ingredients:
7 lbs beef bones |
olive oil, for coating the bones |
1 large onion, unpeeled, coarsely chopped |
1 large carrot, coarsely chopped |
1 celery, with tops coarsely chopped |
1/4 cup mushroom |
1 head garlic |
5 sprigs fresh italian parsley |
5 sprigs fresh thyme |
2 bay leaves |
10 peppercorns |
6 -7 quarts water |
Directions:
1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
4. Add water to cover by 4 inches; bring to a simmer.
5. Skim off scum and fat until broth is clear.
6. Simmer broth gently for 4 hours; strain the broth.
7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.
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