Bibas Meat Broth Recipes

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BIBA'S OSSO BUCCO



Biba's Osso Bucco image

I found this recipe written on an old telephone bill envelope, so I figured I had better post it before it got lost for good! Recipe from Biba's Italian Kitchen TV show.

Provided by TGirl

Categories     Veal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup tomato sauce
2 stalks celery, diced
1 carrot, diced
1 ounce dried porcini mushrooms
1 cup chicken broth
1 cup marsala wine
1/2 cup water, hot
4 veal shanks
1/2 cup flour
salt, to taste
fresh ground black pepper, to taste
3 -4 tablespoons olive oil

Steps:

  • In small bowl, combine dried mushrooms and hot water.
  • Allow mushrooms to reconstitute, making sure to save the liquid!
  • Season veal with salt and pepper, then dredge in flour, shaking off excess.
  • Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
  • Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
  • Return veal to pan, add wine and reduce for 5 minutes.
  • Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
  • Add mushroom water, tomato sauce, and chicken broth.
  • Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
  • Serve over creamy polenta, rice, mashed potatoes, or egg noodles.

Nutrition Facts : Calories 454.2, Fat 10.9, SaturatedFat 1.6, Sodium 555.1, Carbohydrate 32.1, Fiber 2.9, Sugar 7.8, Protein 4.8

SIMPLE BEEF STOCK A LA JULIA CHILD



Simple Beef Stock a La Julia Child image

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

Provided by Chef Kate

Categories     Stocks

Time 5h40m

Yield 2-3 quarts

Number Of Ingredients 10

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (More if you like)
2 whole cloves
6 -8 peppercorns

Steps:

  • Place the beef bones in a large heavy pot and cover with cold water by about two inches.
  • Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
  • Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
  • Bring the stock to a simmer again, skimming as necessary.
  • When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
  • If the water level gets too low, add boiling water to the pot.
  • Skim as necessary.
  • When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
  • Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
  • Remove and discard the fat.
  • Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
  • When the stock is cold, store in the refrigerator for up to three days or in the freezer.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4

BIBA'S MEAT BROTH



Biba's Meat Broth image

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes about 2 quarts

Number Of Ingredients 9

2 pounds veal shanks, bones, and scraps
2 pounds beef scraps and bones, preferably knuckle bones
1 pound chicken bones and scraps
2 small carrots, roughly chopped
1 large celery stalk, roughly chopped
1 medium onion, quartered
3 sprigs flat-leaf parsley
2 small ripe tomatoes
Coarse salt

Steps:

  • Wash the bones, meat scraps, and vegetables thoroughly under cold running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add enough cold water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam that has risen to the surface. Simmer gently for 3 hours. Season with salt during the last few minutes of simmering.
  • If you are planning to use the broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove the fat that comes to the surface of the broth as it cools. If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cool completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or frozen for up to 2 months. Before using the broth, remove the fat that has solidified on the surface, and bring to a full boil.

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