Rich Meat Broth

Name: Rich Meat Broth
Total time: 2 d 45 min
Yield: Three and one-half cups
Ingredients: 1 carrot, peeled and cut into 1-inch pieces, about 3 ounces; 1 rib celery, cut into 1-inch pieces, about 2 ounces; 1 leek, cleaned and cut into 1-inch pieces, about 4 ounces; 2 pounds veal bones, cut into 2-inch pieces; 1/2 pound lean beef stew meat, in 2-inch pieces

By Barbara Kafka

Total Time: 45 minutes, plus 2 days' refrigeration
Rating: 3(6)
Comments: Read comments

Featured in: THE GREAT OUTDOORS; SUMMER STOCK

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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

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Preparation

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.