Rich Beef Broth with Carrot

Rich Beef Broth with Carrot
Photo by Matthew Hranek

Ingredients

  • 1 fresh thyme sprig
  • 4 parsley stems (without leaves)
  • 4 pounds short ribs or flanken
  • kitchen string
  • 4 whole black peppercorns
  • 12 demitasse or espresso cups
  • 2 pounds meaty beef shanks
  • + 7 more ingredients
    • 1 Turkish bay leaf
    • 2 onions
    • 1 ½ teaspoons salt
    • cheesecloth
    • 2 celery ribs
    • 14 cups water
    • 2 carrots

Put oven rack in lower third of oven and preheat oven to 450°F. 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. Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and t...

View full recipe at Epicurious

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