Chef Paul's Hot Beef Broth Recipe

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Servings: 1

Ingredients

Cost per recipe $1.35 view details

Directions

  1. 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.
  2. Preheat the oven to 400 degrees.
  3. Place the beef bones on a cookie sheet or possibly in a large roasting pan and roast, uncovered, for 20 min. Carefully drain off the fat, turn the bones over and roast for 20 min more.
  4. Place the roasted bones in a large pt and add in all of the other ingredients. Bring to a boil over high heat, reduce the heat to medium, and simmer till the stock is reduced to 2 qts, about 2 ours. Strain the stock and throw away 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 till the stock is further reduced to 1 1/2 qts, about 30 min. Cold, then chill till very cool and defat.
  5. Makes1 1/2 qts.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3954g
Calories 94  
Calories from Fat 15 16%
Total Fat 1.8g 2%
Saturated Fat 0.45g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2585mg 108%
Potassium 489mg 14%
Total Carbs 20.37g 5%
Dietary Fiber 6.2g 21%
Sugars 7.02g 5%
Protein 2.81g 4%
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