Recipe - Chef Pauls Hot Beef Broth

1 pound Beef bones
1 ga Water
1 small Unpeeled onion;
quartered
1 small Unpeeled carrot; cut
into 2 inch pieces
1 Rib celery; cut into 2 inch
pieces
6 Cloves unpeeled garlic; cut
in half
6 Whole cloves
3 Bay leaves
1 teaspoon Salt
1 teaspoon Garlic powder
Three fourths teaspoon Onion powder
One half teaspoon Dry mustard
One half teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Cayenne

Date: Sat, 23 Mar 1996 23:40:24 0500

From: Bigtom3946@aol.com
Here's a good beef broth where the heat level can easily be raised to your
liking. I'll post it just like Chef Paul has it in his book." The Fork in
the Road":

The heat in this broth is tempered by the other, more subtle seasonings and
helps produce its wonderful, rich flavor. What the broth does for
vegetables cooked in it is pretty closed to magic, and beef quickly cooked
in it, comes out tender and delicious.

Preheat the oven to 400 degrees.

Place the beef bones on a cookie sheet or in a large roasting pan and
roast, uncovered, for 20 minutes. Carefully drain off the fat, turn the
bones over and roast for 20 minutes more.

Place the roasted bones in a large pt and add all of the other
ingredients. Bring to a boil over high heat, reduce the heat to medium, and
simmer until the stock is reduced to 2 quarts, about 2 ours. Strain the
stock and discard the bones and vegetables. Clean the pot and return the
strained stock to it. Bring to a boil over high heat, reduce the heat to
medium, and simmer until the stock is further reduced to 1 One half quarts,
about 30 minutes. Cool, then refrigerate until very cold and defat. Makes
1 One half quarts.

CHILEHEADS DIGEST V2 #275

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