Molly Oneills Vegetable Broth Recipes

MOLLY O'NEILL'S BEEF BROTH

Molly O'Neill's Beef Broth image

Provided by Molly O'Neill

Categories lunch, weekday, soups and stews, appetizer

Time 2h30m

Yield About 12 cups

Number Of Ingredients 8

Ingredients

5 pounds beef short ribs
2 medium onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
4 quarts water
2 cloves garlic, peeled and chopped
1 cup red wine
1 tablespoon kosher salt

Steps:

Preheat oven to 400 degrees. Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes. Transfer to a stockpot and add the water and garlic. Deglaze the roasting pan with the wine and add to the pot. Bring to a boil. Lower heat and simmer, skimming as needed, for 2 hours. Strain, reserving the ribs and discarding the vegetables. Degrease the broth and stir in salt. When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 101 milligrams, Sugar 0 grams

MOLLY O'NEILL'S VEGETABLE BROTH

Molly O'Neill's Vegetable Broth image

Provided by Molly O'Neill

Categories lunch, one pot, soups and stews, appetizer

Time 2h30m

Yield Four cups

Number Of Ingredients 7

Ingredients

2 heads celery root, rinsed and coarsely chopped
2 large leeks, cleaned and coarsely chopped
2 medium onions, peeled and coarsely chopped
4 carrots, coarsely chopped
2 gallons cold water
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 1/2 hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.

BROTH FOR LONG LIFE

Broth for Long Life image

Provided by Molly O'Neill

Categories non-alcoholic drinks, project, soups and stews

Time 5h45m

Yield Six servings

Number Of Ingredients 12

Ingredients

1 teaspoon sesame oil
2 teaspoons vegetable oil
1 pound medium-size shrimp, shelled and deveined, shells reserved
2 bulbs garlic, separated into cloves but not peeled
1 onion, chopped
1 1-inch piece ginger, unpeeled
1 3- to 4-pound chicken, whole
1/8 teaspoon chili-pepper flakes or 1 very small fresh chili pepper
10 whole black peppercorns
10 shiitake mushrooms
salt and additional black pepper to taste
1 lime, cut into thin slices

Steps:

In the bottom of a large pot over high heat, warm the sesame and vegetable oils. Cover and refrigerate the shrimp and when the oil is nearly sizzling, add the shells and cook, stirring constantly, until the shells are bright pink. Add the garlic, onion and ginger, stir and cook for an additional minute.
Add the chicken, the chili-pepper flakes and the black peppercorns along with 2 quarts cold water, or enough to barely cover the chicken. Simmer, skimming as necessary, for 3 hours.
Strain and reserve chicken. Cool the broth and remove fat from the surface. Meanwhile, separate the mushroom caps from the stems. Slice the caps thinly.
Return the cooled and defatted broth to the soup pot, add the stems and simmer for an additional 2 hours or until the broth is reduced by half. Strain and return to the pot. Adjust seasoning. The broth should taste fiery and quite pungent.
When the chicken is cool, shred the meat from the bones and set aside. Add the sliced mushrooms to the broth and simmer for 15 minutes. Add the shrimp and simmer for 10 minutes. Add the chicken, simmer for 5 minutes and serve.

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

Ingredients

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Provided by Molly O'Neill

Categories easy, side dish

Time 4h

Yield Two cups

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
8 large carrots, peeled and cut into large pieces
2 large onions, peeled and quartered
2 turnips, halved
1 clove garlic, peeled
1 clove
1 sprig fresh thyme
1 teaspoon grated ginger

Steps:

Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams

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