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Beef or veal light background
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
4 servings
Simone Fazolato
@sfazolato- Ingredients
- Recipe
- Beef or chicken bones425 g
- Oil15 ml
- Tomato Extract23 g
- Water500 ml
- Mirepoix55 g
- Sachet of Spices1 unit(s)
- Wash the carcasses. In a greased roast, place the bones and bake at 220 degrees for 30 min to 40 min until golden.
- Transfer the bones to a pan and set aside the baking sheet. Add cold water to the bones and cook over low heat for 3 hours.
- After 2 hours of cooking, using the reserved baking sheet, caramelize the mirepoix with the tomato paste.
- Deglaze the pan with a little of the bone liquid and add it all to the cooking pot. Add the spice sachet and cook for another 1 hour. Always skimming the impurities.
- Strain, cool, store and remove surface fat. This base can be frozen for use in risottos, soups, broths, stews, roasts, among others.
- *mirepoix, the recipe is also on my page*
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