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