Day 109 No Beef Broth

No Beef Broth

1 pound onions, diced
12 Ounces Celery, diced
8 Ounces Carrots, diced
Salt
8 Cup Water
4 Ounces Mushrooms, sliced
1/4 Dried Porcini Mushrooms
1/4 Cup Soy Sauce
1 Tablespoon Red Miso
1 Tablespoon Balsamic Vinegar
8 Cloves Garlic
1 Cup Rose Wine

1.  Heat are large heavy stockpot over high heat.  No oil is necessary.  Add the onions, celery and carrots and sprinkle with salt.  You are going to spend 30 - 40 minutes caramelizing the vegetables, letting them sweeten and brown without burning them.  Saute over high heat to prevent them from getting too watery.  If they start to burn, turn down the heat.  As the vegetables soften and become drier, turn the heat down.  When they start to stick to the pan, add a few tablespoons of water.  You do not need to stir the whole time, just when they start to stick. You are finished when the vegetables are nicely browned.

Vegetables to caramelize

2.  Now add the water which will deglazed the bottom of the pan.  Add the remaining ingredients.  Cover the pot and bring to a boil, then reduce heat and simmer for 30 minutes.  Strain through a sieve, pushing the juices out of the vegetables.  Reserve the vegetables to make veggie dogs (tomorrow's recipe).  Store in the fridge for a week or in the freezer.

Finished broth

Makes 8 cups

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