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Click below to download : Soups - Beef - Rich Beef Broth (Format : PDF)
Soups - Beef - Rich Beef Broth
3-5 lbs. beef bones (you can also use some veal if you have it)1 large onion, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery
1 whole head garlic, cut crosswise
1 tomato cubed
1 bay leaf
2-3 sprigs thyme
Salt
Preheat oven to 400 degrees F.
Place the bones on a cookie sheet. Scatter carrots, onion and celery over them. Place in a 400ºF. oven and roast until very dark brown, turning them around a couple of time so that they brown all over and the onions and carrot start to caramelize. Place in a large pot. Add remaining ingredients and just a pinch of salt. Bring to a boil, skim and simmer for 3 to 5 hours over low heat.
Strain and refrigerate until needed or freeze in small containers so that you can use as much as you need.
This should make a very rich broth that gels when it's cold.
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1/4 lb. chopped beef 1 tablespoon grated Parmesan or Romano cheese 1/2 slice bread, soaked in water and squeezed dry 1 egg yolk dash salt 1 teaspoon chopped parsley 2 cups beef broth3/4 cup orzo2 tablespoons grated Parmesan cheeseextra both for thinning outMix first 6 ingredients together thoroughly and shape into small meatballs, about the size of marbles. Wet your hands to make nice neat circles. Bring broth to a boil, and add the pasta and meatballs and cook gently about 7 minutes, or until the pasta is cooked to your liking. If the soup is allowed to
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1/4 lb. chopped beef 1 tablespoon grated Parmesan or Romano cheese 1/2 slice bread, soaked in water and squeezed dry 1 egg yolk dash salt 1 teaspoon chopped parsley 2 cups beef broth3/4 cup orzo2 tablespoons grated Parmesan cheeseextra both for thinning outMix first 6 ingredients together thoroughly and shape into small meatballs, about the size of marbles. Wet your hands to make nice neat circles. Bring broth to a boil, and add the pasta and meatballs and cook gently about 7 minutes, or until the pasta is cooked to your liking. If the soup is allowed to
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2 cans (about 10 ounces each) beef consomme 3 cans water 1/2 head cabbage, shredded 1/2 cup rice, regular uncooked white or brown 1 to 1 1/2 pounds ground beef 1 chopped onion 1 (8 ounce) can tomatoes, diced (or tomato sauce) 2 carrots, diced Brown the ground beef and drain off the fat. Add all ingredients to large soup pot, bring to a boil and reduce heat, cover pot with lid and just let it slowly simmer until rice and veggies are done
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2 cans (about 10 ounces each) beef consomme 3 cans water 1/2 head cabbage, shredded 1/2 cup rice, regular uncooked white or brown 1 to 1 1/2 pounds ground beef 1 chopped onion 1 (8 ounce) can tomatoes, diced (or tomato sauce) 2 carrots, diced Brown the ground beef and drain off the fat. Add all ingredients to large soup pot, bring to a boil and reduce heat, cover pot with lid and just let it slowly simmer until rice and veggies are done
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