Rich beef broth

3 servings

Ingredients

Quantity Ingredient
4 Meaty beef knuckle bones
4 quarts Water
4 larges Mushrooms, cut in half
3 larges Carrots, pared, cut crosswise into thirds
2 Tomatoes, cut into quarters
2 Turnips, pared, cut in half
2 Leeks, cleaned
2 Onions, cut in half
2 Ribs celery with leaves, cut in half
2 Cloves garlic
2 Sprigs parsley
2 tablespoons Salt
½ teaspoon Dried thyme leaves
12 Black peppercorns
4 Whole cloves
1 Bay leaf

Directions

Elegant Viennese Dinner Menu

Saute bones in 8-quart stockpot until dark brown on all sides. Add remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 hours. Strain broth. Refrigerate covered until cold, about 6 hours.

Remove and discard fat.

Source: Cuisine Magazine, April 1980

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