Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Classic French Beef Broth

Monday, February 20, 2012

[MC-AllEthnic-Recipes] Slow Cooker Classic French Beef Broth - not TNT

But definitely on my list. Looks flavorful.
* Exported from MasterCook *

Slow Cooker Classic French Beef Broth

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef bones
1 pound beef trimmings -- or an inexpensive cut, such as beef cheek
3 large onions -- quartered
2 large carrots -- quartered
10 cups water
3 celery ribs -- coarsely chopped
1 medium tomato -- chopped
2 garlic clove -- peeled
2 sprigs fresh flat leaf parsley -- or to taste
1 sprig fresh thyme
1 bay leaf
6 whole peppercorns
salt -- to taste

Preheat the oven to 450F. Spread the bones and trimmings in a large
roasting pan. Add the onions and carrots. Place the pan in the oven and
roast for 45 minutes, or until nicely browned.

Transfer the browned bones, meat, and vegetables to a large slow cooker.
Pour off any fat in the roasting pan. Add 1 cup of the water to the pan
and cook over medium heat, scraping the bottom of the pan to loosen any
browned bits.

Pour the liquid into the slow cooker. Add the remaining 9 cups water and
the remaining ingredients.

Cover and cook on low for 10 to 12 hours. Let cool slightly. Strain the
broth into a bowl and discard the solids. Refrigerate until cold. Remove
the fat from the surface.

Use with 3 days or freeze in small containers for up to 6 months.

Makes 2 1/2 quarts (10 one-cup servings).

AuthorNote: Save scraps of beef and bones in a plastic bag in the freezer
until you have enough to make this hearty and inexpensive broth. Browning
the scraps in the oven before slow cooking them adds color and enriches
the flavor.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"2 1/2 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 72 Calories; 2g Fat (19.9% calories
from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 51mg
Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fat.

Nutr. Assoc. : 0 122 0 0 0 0 0 0 0 0 0 0 0