Show Subscription Form




Homemade Beef Broth

When I’m preparing a beef stir-fry, I cut the sirloin into thin strips. But some strips have more fat on them than we care to have. When I cut off the fat and there’s still meat attached, I use those pieces to make beef broth. I put the fatty pieces in a hot pan with oil to brown them and add a cup or so of water. I simmer this for an hour and sometimes season the mixture with carrots, celery and onions. I strain and refrigerate the broth, then skim off the fat. This homemade broth allows me to control the amount of sodium. Jean C., Lakewood, Colorado

Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT