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Beef Broth
Preparation info
- Makes about
8 cups
- Difficulty
Easy
Appears in
By Richard Sax and Marie Simmons
Published 2000
For rich, amber beef broth, brown the beef and the vegetables first in a nonstick pan that has been coated with a thin film of olive oil.
Ingredients
2 slices 1 inch 2 to 3 pounds - Olive oil
Method
- Wipe the surfaces of the meat with a dampened paper towel. Brush the bottom of a very large wide saucepan, preferably nonstick, with a thin film of olive oil. Heat pan over medium-high heat until hot enough to sizzle the meat.
- Add the meat, onion, carrot, and garlic to the pan. Cook over medium to medium-high heat until the meat is well browned on both sides. A