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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan. | 2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown. | 3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices. | 4. Add water to cover by 4 inches; bring to a simmer. | 5. Skim off scum and fat until broth is clear. | 6. Simmer broth gently for 4 hours; strain the broth. | 7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	7	lbs	bone	3712.8084	0.0	732.0897	85.3629
olive oil				-	-	-	-
onion	1		unpeeled chopped	60.0	14.01	1.65	0.15
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
celery	1		chopped	16.16	2.9997	0.6969	0.1717
mushroom	1/4	cup		-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
italian parsley	5	sprigs		-	-	-	-
thyme	5	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
peppercorn	10			251.92	1.5633	0.536	27.4253
water	6 -7	quarts		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.