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CALDO DE HUESOS (RICH BEEF BROTH)

Escrito por Equipo EditorialRevisado por Walter C

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CALDO DE HUESOS (RICH BEEF BROTH)

CALDO DE HUESOS (RICH BEEF BROTH). Alimento Base: Beef bones, Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat. Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface...
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Tiempo de preparación 3 horas
Tiempo Total 3 horas
Raciones: 6 comensales
Plato: Beef bones
Cocina: Chile
Ingredients Method

Ingredientes
  

  • 2 pounds beef and/or veal bones with some meat attached
  • 1 onion studded with 2 cloves
  • 2 quarts cold water
  • 2 small celery ribs with leaves 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string
  • 1 carrot peeled and quartered

Method
 

  1. Preparation
  2. Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat.
  3. Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible.
  4. Reduce the heat and add the carrot, onion, and herb bundle.
  5. Simmer partly covered over low heat, skimming occasionally, 2 to 2 1/2 hours.
  6. Strain the broth, and let cool, if possible, over a bowl of ice.
  7. Refrigerate overnight, and remove the fat that has congealed on the surface.