Beef Broth with Zinfandel Wine
⏳ Time
25 minutes + 3 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Beef broth with Zinfandel wine.
Ingredients
- Beef hoof - 4 lbs
- Onion - 2 heads
- Carrot - 2 pieces
- Celery stalk - 2 pieces
- Thyme - 4 stalks
- Green peppercorns - ¼ spoons
- Apple Wine - 7 fl oz
- Parsley - 3 stalks
- Vegetable Oil - 2 spoons
Step by Step guide
Step 1
Heat oil over medium heat in a wide, deep skillet and add the bones. Season with salt and pepper. Sauté for about fifteen minutes until a deep brown crust forms.
Step 2
Using tongs, transfer the bones to a bowl. Add the chopped onion, carrot, and celery to the skillet and sauté until softened, about ten minutes. Return the bones to the skillet and pour in 3 liters of water, then add Zinfandel wine, thyme, parsley, and whole black peppercorns. Reduce the heat to low and simmer for three hours, until the liquid volume is reduced to three and a half cups.
Step 3
Strain the prepared broth and chill it in the refrigerator. Before using, remove the congealed fat from the surface.
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