Wayne Gisslen

Beef Broth

Preparation info

  • 3

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. In a stockpot, brown beef in the first quantity of oil.
  2. Add water or stock and bring to a simmer. Skim the surface to remove any froth or scum.
  3. Continue to simmer 2 hours.
  4. Brown the mirepoix in the second quantity of oil.
  5. Add the mirepoix and tomatoes to the stockpot.
  6. With a little water, deglaze the pan used to brown the

Per serving: Calories, 130; Protein, 8 g; Fat, 11 g (3% cal.); Cholesterol, 26 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 55 mg.