Rich Beef Broth with Carrot

Name: Rich Beef Broth with Carrot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams meaty beef shanks; 4 whole black peppercorns; 2 carrots, 1 quartered and 1 cut into 1/4-inch dice; 2 ribs celery ribs, quartered; 2 onions, left unpeeled, quartered; 4 fresh parsley stems (without leaves); 2 teaspoons salt; 2 kilograms short ribs or flanken; 1 fresh thyme sprig; 1 Turkish or 1/2 California bay leaf; 3 liters water

Rich Beef Broth with Carrot might be just the main course you are searching for. This recipe serves 12. Watching your figure? This gluten free, dairy free, and primal recipe has 499 calories, 26g of protein, and 42g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have short, meaty beef shanks, celery, and

Instructions

Put oven rack in lower third of oven and preheat oven to 450°F.

Equipment you will use

Oven

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.

Ingredients you will need

Beef Short Ribs

Carrot

Celery

Onion

Spread

Equipment you will use

Roasting Pan

Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.

Ingredients you will need

Bouquet Garni

Peppercorns

Bay Leaves

Parsley

Thyme

Wrap

Equipment you will use

Cheesecloth

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.

Ingredients you will need

Bouquet Garni

Vegetable

Water

Meat

Salt

Equipment you will use

Roasting Pan

Pot

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.

Equipment you will use

Pot

Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.

Equipment you will use

Bowl

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.

Ingredients you will need

Beef Shank

Beef Short Ribs

Bone

Meat

Equipment you will use

Pot

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.

Ingredients you will need

Broth

Salt

Equipment you will use

Cheesecloth

Sauce Pan

Sieve

Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Drain in sieve and divide among demitasse cups, then add broth.

Ingredients you will need

Broth

Equipment you will use

Sieve

• 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.)

Ingredients you will need

Vegetable

Carrot

Broth

Meat

Equipment you will use

Ziploc Bags