Friday, February 24, 2006

Sometimes simple is nice....Beef broth with biscuits

I went out to dinner last night, to a place that had been recommended by a coworker. The food was alright but not great, and I was a little disappointed. I love good food and it's hard enough to get something good out here where I live, so I had high hopes. But the ragout was too salty, the salad bar had dried out cucumber slices and crusty pasta salad, and the focaccia was spongy and wet.

So today's lunch was so refreshing, a simple beef broth with pieces of meat, some celery and carrots, and homemade biscuits. Easy peasy and oh so nice!

Beef broth

1 piece of beef (roast cut) approximately 3/4 to 1 pound)
1 big peeled onion
3 ribs of celery
a handful of baby carrots or sliced and peeled carrots
1 cube of beef bouillon

Place the beef in a pan, add water to cover, add the onion and bring to a boil. Lower the heat and simmer on low for 2 hours. Set aside and cool. Make sure you refrigerate your stock within two hours.

The next day: cut and wash the celery and carrots, and brown quickly in a pan. Bring the broth to a boil, add the vegetables, the bouillon cube and turn down to simmer until the vegetables are cooked. Cut the meat in bitesize chunks and put back in the pan.

This broth is great the first day to serve with some ravioli, leaving enough liquid and reserving the meat and vegetables for a hearty lunch the day after.

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