Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lean boneless beef -- finely
Chop/grind
1 lg Onion -- finely chopped
2 Carrots -- finely chopped
1 Celery stalk -- finely
Chopped
2 Whole cloves
4 Whole peppercorns
6 Parsley sprigs
8 c Water

1. Combine all ingredients in a large pot. Bring to a simmer,
stirring once or twice. Do not boil.

2. Partially cover pan and simmer gently for 45 minutes. Do not stir
or skim broth while it cooks.

3. Strain broth through a cheesecloth-lined colander or wire-mesh
sieve. To use broth immediately, blot up liquid fat from surface by
touching the globules lightly with a paper towel. If you're not using
it the same day, refrigerate it; spoon off the fat when it solidifies
on the surface.

4. Store in refrigerator several days, or freeze up to
8 months.

Makes 8 cups.

Recipe By : the California Culinary Academy

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