Serves 8 to 10
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal
3 lbs of cubed and marbled stewing meat (beef, pork or rabbit)
3 small carrots, cut into two inch pieces
3 celery stalks, diced into two inch pieces
2 large onions, diced
1 bottle good deep red wine
5 to 8 large basil leaves
3 sprigs of rosemary
2 spring of thyme
3 to 5 whole cloves
¼ teaspoon of ground cinnamon
1 teaspoon freshly ground pepper
½ teaspoon salt
3 to 4 tablespoons cake or super fine flour
3 tablespoons olive oil
2 oz. bittersweet chocolate, grated
½ cup heavy cream, at room temperature
½ cup parsley, shredded
*Mexican mole sauces are frequently made with chocolate. Why not, Central America is the home of the cocoa bean.
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