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Herbed Vegetable Broth

Ingredients: 1 cup Onion, coarsely chopped 1 cup Carrot, peeled and chopped 1 cup Celery, coarsely chopped, including some leaves 1 whole head of garlic Papery outsides removes, tips cut-off with a sharp knife 1 lemon zested 2 bay leaves

1 tbsp. Dried oregano 2 sprigs fresh thyme 4 sprigs Italian parsley 10 peppercorns 1 clove 1 2-inch cinnamon stick 1/4 tsp. Salt

Instructions: Preheat the over to 450 degrees. Place the beef bones and cubes on a baking sheet. Brown them in the oven for 20 to 25 minutes, turning once or twice. Place the beef in a large stock pot. Add all the remaining ingredients and 4 quarts of cold water, or enough to cover by 2 inches; heat over medium heat to slowly bring to a boil. Lover the heat, stir simmer for 5 hours. From time to time, skim off any foam that accumulates. Remove the pot from the heat and let cool to room temperature. Defat the broth. Strain the broth through a fine-mesh strainer. Discard the bones, meats, vegetables and spices. Remove the grease from the surface. This is a good basis for soup or stew, a broth for cooking grains or beans, for poaching fish or any other way you may want to use a vegetable stock.

Flavored Oils Each flavored oil can be made by first placing the herbs and/or spices in the bottle then adding the oil. The bottle should be kept in a cool dark place to season for two weeks, then strained and rebottled. It is best to refrigerate until needed and bring back to room temperature before using.

Herbs de Provence

2 sprigs fresh rosemary

2 sprigs fresh margoram

1 sprig fresh thyme

2 bay leaves

2 garlic cloves

6 black peppercorn

2 sprigs fresh oregano

1 pint olive oil or canola oil

142

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