MOLLY O'NEILL'S BEEF BROTH
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, appetizer
Time 2h30m
Yield About 12 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes. Transfer to a stockpot and add the water and garlic. Deglaze the roasting pan with the wine and add to the pot. Bring to a boil. Lower heat and simmer, skimming as needed, for 2 hours. Strain, reserving the ribs and discarding the vegetables. Degrease the broth and stir in salt. When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 101 milligrams, Sugar 0 grams
KOREAN HOT POT
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 3h45m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
- At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours. Rinse and firmly press out the liquid. Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate up to 5 days.
- For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
- Toss the rice with the chives. Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls. Arrange the carpaccio on a plate. Ladle the soup into bowls. Serve, passing the condiments separately.
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
MOLLY O'NEILL'S VEGETABLE BROTH
Provided by Molly O'Neill
Categories lunch, one pot, soups and stews, appetizer
Time 2h30m
Yield Four cups
Number Of Ingredients 7
Steps:
- Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 1/2 hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.
GOULASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
- Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 712 milligrams, Sugar 3 grams, TransFat 0 grams
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
More about "molly oneills beef broth recipes"
MOLLY O'NEILL'S OLD FASHIONED BEEF STEW — MY …
From mywoodstockkitchen.com
Estimated Reading Time 2 mins
BEEF BROTH RECIPES - NYT COOKING
From cooking.nytimes.com
MOLLY O’NEILL RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HOW TO MAKE BEEF BROTH (BASIC RECIPE) | THE KITCHN
From thekitchn.com
HOW TO MAKE BEEF BROTH - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
MOLLY O'NEILL - WIKIPEDIA
From en.wikipedia.org
BEEF BROTH RECIPE - HOW TO MAKE BEEF BROTH FROM SCRATCH - THE …
From thepioneerwoman.com
SUNDAY CALLS FOR OLD-FASHIONED BEEF STEW – DNYUZ
From dnyuz.com
MOLLY O'NEILL'S BEEF BROTH - DINING AND COOKING
From diningandcooking.com
MOLLY O'NEILL'S OLD FASHIONED BEEF STEW | SCOTT | COPY ME THAT
From copymethat.com
MOLLY ONEILLS VEGETABLE BROTH RECIPES
From tfrecipes.com
MOLLY ONEILL BEEF STEW RECIPES
From tfrecipes.com
MOLLY O'NEILL'S BEEF BROTH RECIPE - NYT COOKING
From cooking.stg.nytimes.com
THE NEW YORK TIMES’ MOST POPULAR RECIPE IS…OLD-FASHIONED …
From niemanlab.org
SUNDAY CALLS FOR OLD-FASHIONED BEEF STEW - THE NEW YORK TIMES
From nytimes.com
BEST BIRRIA BEEF TACOS RECIPE (QUESABIRRIA)
From whatmollymade.com
10 BEST RECIPES WITH BEEF BROTH - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love