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...
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
Elaboración paso a paso
- Preparation
- 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 as possible.
- Reduce the heat and add the carrot, onion, and herb bundle.
- Simmer partly covered over low heat, skimming occasionally, 2 to 2 1/2 hours.
- Strain the broth, and let cool, if possible, over a bowl of ice.
- Refrigerate overnight, and remove the fat that has congealed on the surface.
