Broth

Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It is very flavorful and can be eaten alone or with garnish.

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Broth differs from soup stock which requires only water and bones.

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Recipe courtesy Alton Brown

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• Vegetable oil
• Salt and pepper
• 3 pounds combined beef shank and oxtail pieces
• 2 onions, quartered
• 2 ribs celery, halved
• 2 carrots, halved
• 3 cloves garlic
• 1 bunch parsley
• 1 teaspoon black peppercorns
• 2 quarts water

Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cooker's "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

Broth: Beefy Broth ►



 

Liquid: A liquid (a phase of matter) is a fluid whose volume is fixed under conditions of constant temperature and pressure; and, whose shape is usually determined by the container it fills. Furthermore, liquids exert pressure on the sides of a container as well as on anything within the liquid itself; this...

Meat: Meat is animal tissue (mainly muscle) used as food....

Fish: : This page is about the animals. For other meanings, please see Fish (disambiguation)....