Rich Beef Broth with Carrot
You can never have too many main course recipes, so give Rich Beef Broth with Carrot a try. One portion of this dish contains about 26g of protein, 42g of fat, and a total of 499 calories. This gluten free, dairy free, and primal recipe serves 12. If you have thyme sprig, onions, peppercorns, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Put oven rack in lower third of oven and preheat oven to 450°F.
Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute.
Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine. If not using meat within 1 hour, chill, covered.
Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes.
Drain in sieve and divide among demitasse cups, then add broth.
• Meat and vegetables can be chilled in broth up to 1 day.• Broth can be strained 4 days ahead and cooled, uncovered, then chilled, covered. Reheat and season before using. (Chill raw diced carrot in a sealed plastic bag until ready to cook.)