Chef Paul's Hot Beef Broth
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Chef Paul's Hot Beef Broth
  Seasonings    Beef  
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41521. Report a problem with this recipe.
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      Title: Chef paul's hot beef broth
 Categories: Seasoning
      Yield: 1 Servings
 
      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
 
  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.




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Recipe ID 41521 (Apr 03, 2005)

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