Rich Meat Broth
Published June 2, 1990
- Total Time
- 45 minutes, plus 2 days' refrigeration
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Ingredients
1 carrot, peeled and cut into 1-inch pieces, about 3 ounces
1 rib celery, cut into 1-inch pieces, about 2 ounces
1 leek, cleaned and cut into 1-inch pieces, about 4 ounces
2 pounds veal bones, cut into 2-inch pieces
½ pound lean beef stew meat, in 2-inch pieces
Nutritional analysis per serving
1 gram carbs; 9 milligrams cholesterol; 29 calories; 1 gram saturated fat; 1 gram fat; 32 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the carrot, celery and leek in a food processor and coarsely chop. Scrape the mixture into a five-quart casserole with a tightly fitting lid. Add the remaining ingredients and four cups of cold water. Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
- Step 2
Remove from the oven and uncover. Strain the broth through a fine sieve. If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon. Store, covered, in the refrigerator for up to two days, or freeze.
Private Notes