Worlds Tastiest broth
Join me for 2 techniques to make the most flavorful broths on the planet.
The broth can be frozen in 1- or 1 1/2-cup blocks for later use.
1 1⁄2 pounds sweet onions, cut into quarters
1 pounds celery, cut into quarters
1 pounds carrots, 1 inch pieces
1/2 pounds red peppers, 1 inch pieces
1/4 pounds cabbage, 1 inch pieces
3 tbsps evoo
5 sprig thyme
1/2 bunch parsley
2 clove garlic
5 sprig bay leaf
4 quarts h20
1 head scotch bonnet, whole or split for heat
1 tbsps black peppercorns
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Place onions, carrots, garlic, celery, bell peppers, and in a large roasting pan; drizzle with olive oil and toss to coat.
3. Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized about 40 minutes.
4. Transfer roasted vegetables into a large stockpot. Add cabbage, thyme, parsley, scotch bonnet, peppercorns, and bay leaves. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
Strain broth into a large bowl, reserving vegetables for another use.