Thursday 23 June 2011

From the kitchen

Crystal Clear Broth from Hide’s Kitchen
Day before boil 2 LBs of Beef bones and 2 LBS of chicken bones for 3 hours with mirepoix and water

Ingredients
12 egg whites
3LB Beef Shank

Mirepoix
1 LB Sliced Onion
1 LB Sliced Carrots
½ LB Sliced Celery
1 LB Diced Tomatoes
3 Onions (cut in half and caramelized)
2 Bay Leaves
Thyme , Peppercorns, Whole Cloves
Salt to taste

Directions
Combine egg whites, beef mirepoix and tomatoes.  Mix very well
Add cold beef/chicken broth
Bring mixture to a simmer (do not boil)
Stir occasionally
Let the beef and vegetable mixture rise to the top
Do not stir after this has happened
Simmer, cook for 4 hours
Strain using a cheese cloth, degrease

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