TOP SIRLOIN IN SHIITAKE BEEF BROTH
For this quick dish inspired by hot pots, the boiling broth is poured over super thin beef slices so they cook right in the serving bowls. Rice adds heft, while kimchi lends crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium, heavy saucepan over medium-high heat until hot. Stir in the mushrooms and cook until golden, about 6 minutes. Stir in the garlic and ginger and cook, stirring until golden, about 5 minutes. Stir in the beef broth, 2 cups water, the soy sauce and 1/2 teaspoon each salt and pepper and bring to a boil.
- Cut the steak into thin strips and divide among 4 serving bowls. Place 1/2 cup rice on top. Season the broth with salt and pepper, and then ladle into the bowls. Divide the cucumbers, scallions, chile and kimchi among the bowls. Serve with lime wedges.
BEEF BROTH
Steps:
- Preheat the oven to 450°F.
- Put the beef bones, onions, and carrots in the bottom of a 9 x 13-inch casserole dish. Bake, turning occasionally, for about 30 minutes or until the bones are very brown. Let cool for 30 minutes, then drain the fat out of the dish (keep the dish on hand).
- Put the browned bones, onions, and carrots in a large stockpot. Pour about 1/2 cup water into the casserole dish, then scrape browned bits off bottom of the dish. Pour this liquid into the soup pot-this liquid holds a ton of flavor! Add the celery, tomato, tomato paste, garlic, parsley, thyme, bay leaf, and peppercorns. Add 12 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 hours. Strain the broth, discarding the meat, vegetables, and seasonings.
- Let the broth cool completely. Transfer to an airtight container and refrigerate overnight. The next day, skim off all the fat that's risen to the surface.
- note
- If you don't plan to use your beef broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags. The broth will keep in the freezer for up to three months.
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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