BEEF BROTH CALORIES RECIPES

Steps:

• Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Steps:

• Rinse the meat. Put into a pan with approximately 1 1/2 litres water and bring to the boil. Add the bay leaf and allspice berries and simmer for 1 1/2 hours. Peel and wash the celeriac and carrots and cut into bite-sized pieces. Peel, halve and finely dice the onion. Wash and shred the savoy cabbage leaves. Cook the Tender Wheat in salted water according to the package instructions (about 30 minutes, but varies depending on manufacturer).
• 30 minutes before the end of cooking time, remove the bay leaf and allspice berries and add the vegetables to the soup. At the end of cooking time, take the meat out of the soup, cut into small pieces and return to the soup with the wheat. Season with salt and pepper and add cayenne pepper and stock granules to taste. Serve the soup in warmed soup bowls.