The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.
Oil, Canola oil; Salt, Kosher salt; Pepper, Peppercorn; Beef, Beef shank; Oxtail; Onion, Yellow onion; Celery; Carrot; Clove; Garlic; Parsley, Parsley stem; Water; Lemon juice
Wine, Sherry, Madeira
Broth, Beef broth; Bones
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