Meat broth (3)
Instructions
Dip the meat in plenty of cold water, bring to a boil, remembering that slow cooking and boiling just mentioned are essential to the success of a good broth.
You reach the boil, skim and add the onion, carrot, leek, stick of celery, salt.
Reduce the heat and simmer for about 3 hours and a half.
Let cool, place in the refrigerator and when the fat is solidified surface delete surfacing.
Can be used for soups, risottos and even to dilute the bottom of cooking a roast.
