Rich Beef Broth with Carrot

60 mins (prep 30)
12 ingredients
makes about 4 cups, or 12 servings (as part of tapas buffet)
Having broth as a tapa is an old custom that's becoming popular again in both Spain and the U.S. Food editor Ruth Cousineau set out to make just the broth, but the resulting short rib meat was so delicious (even after cooking in broth all that time) that she didn't want to waste it, so she came up with a use for it in a short rib terrine. This recipe is traditionally made with oxtails, but we substituted short ribs and beef shanks because they're easier to get in most supermarkets. If you'd like to try it with oxtails instead of ribs and shanks, use 6 pounds of oxtails (preferably from grass-fed beef, such as Niman Ranch).

Categories:  soup~stew , spanish~portuguese ,
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Serving Size (1062.15 g)
Servings 4
Amount per Serving
Calories 557.93 Calories from Fat 358.65
% Daily Value *
Total Fat 39.85g 245.22%
Saturated Fat 19.48g 389.64%
Trans Fat 0.0g %
Cholesterol 174.64mg 232.85%
Sodium 1329.3mg 221.55%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 46.54g 372.31%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 48.06mg% Iron 5.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ribs, or, celery ribs, fresh parsley, fresh thyme, or, whole black peppercorns, cheesecloth, or, special equipment