Rich Meat Broth
- Total Time
- 45 minutes, plus 2 days' refrigeration
- Rating
- Notes
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Ingredients
Yield:Three and one-half cups
- 1carrot, peeled and cut into 1-inch pieces, about 3 ounces
- 1rib celery, cut into 1-inch pieces, about 2 ounces
- 1leek, cleaned and cut into 1-inch pieces, about 4 ounces
- 2pounds veal bones, cut into 2-inch pieces
- ½pound lean beef stew meat, in 2-inch pieces
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
28 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 32 milligrams sodium
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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- 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.
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