Brodu Tac Canga Beef Broth Recipes

Steps:

• Boil the beef in water enough to cover the beef and cook for 1 hour.
• Peel and chop all the vegetables.
• Add water to the pot and 1 tablespoon of tomato paste and cover until it boils.
• Add all the vegetables and cook until the beef is tender and the vegetables are cooked as well.
• Add the pasta and cook according to the guide on the packet.
• Serve with pepper and salt.

Steps:

• Peel and chop the onion, garlic, and tomatoes.
• Put the bone, beef, garlic, onion, cumin, salt, pepper, tomatoes, and water in a large soup pot, bring to a boil, then simmer for 2 hours.
• Drain the broth, reserving the beef and skimming away any fat.
• Return the broth to the pot and heat to boiling. Add the rice and lower to medium heat. Simmer for 1/2 hour.
• Shred the beef and return to the soup.
• To serve, slice the avocado and lay the strips in the bottom of 4 soup bowls. Pour soup over avocado slices.

Steps:

• coat bones and oxtails with a bit of canola oil and salt.
• get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed.
• put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum.
• fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles.
• set timer for 45 minutes once full pressure is achieved.
• after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot.
• strain through colander into a big pot, strain again through cheese cloth.
• pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry.

Steps:

• Place soup bones in a large shallow roasting pan.
• Bake in a 450 oven about 30 minutes or till well browned, turning once.
• Place soup bones in a large pot.
• Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
• Add water mixture to pot.
• Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
• Add rest of water and bring to boil.
• Reduce heat.
• Cover and simmer for 3 1/2 hours.
• Remove soups bones.
• Strain broth.
• Discard vegetables and seasonings.
• If using broth while hot, skim fat.
• Or chill, then lift off fat.
• Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

Steps:

• Boil all ingredients except for salt and Aji No Moto (MSG).
• Lower heat and simmer covered for 2 hours.
• Add salt and Aji No Moto (MSG).
• Strain broth if desired.
• To serve add cooked saimin/ramen noodles and garnish as desired.
• (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).

Steps:

• Roast the bones at 400 degrees F.
• until a dark golden brown.
• Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
• Cover bones with water and simmer on low for about 3 hours.
• Drain the broth from the other ingredients, and strain the broth through cheesecloth.
• Use as desired.