VEAL BROTH
Steps:
- Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
- Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 0 grams, TransFat 0 grams
RICH VEAL BROTH
Provided by Barbara Kafka
Categories dinner, project, soups and stews, appetizer
Time 1h45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- If desired, preheat conventional oven to 450 degrees. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones. Bake for about 40 minutes, shaking the pan occasionally. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid. Place roasting pan on top of the stove. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat. Remove from heat and pour mixture into the casserole.
- Combine all remaining ingredients in the casserole. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Remove from oven and uncover. Strain broth through a fine sieve. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 0 grams
RICH OVEN VEAL STEW
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350°F. In 1-gallon resealable food storage plastic bag, combine flour, 1/2 teaspoon salt, nutmeg and white pepper shake to mix. Add veal cubes shake to coat.2. Melt margarine with oil in Dutch oven over medium-high heat. Add veal cook and stir until browned. Stir in wine, potatoes, carrots, onions and mushrooms. Bring to a boil. Remove from heat cover.3. Bake at 350°F. for 1 1/2 hours or until veal and vegetables are tender. Add sour cream mix well. Season to taste with salt.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 560 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 135 mg 45% * Sodium: 480 mg 20% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 37 g * Vitamin A: 210% * Vitamin C: 25% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 3 1/2 Lean Meat, 2 Fat or 3 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 2 FatSee Cook's Note: How to Thicken Stews
Nutrition Facts : Nutritional Facts Serves
KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT5m
Yield 8 cups stock (approx)
Number Of Ingredients 8
Steps:
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
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