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Beef broth

    

How to prepare a half-finished product for the beef soup or quality ingredient for other recipes.

Cook

No. of servings

6

Ready in

2 h. 30 min.

Difficulty

low

 

 

Front quarter of beef2.2lb1000grams
bay leaf2pcs2pieces
carrots2.75oz80grams
celery2oz60grams
onion2.75oz80grams
parsley2oz60grams
parsley leaves-
salt-
water1.6quart1.5litre
whole black pepper0.5tsp½teaspoon

1. 

Front quarter of beef 2.2 lb (1000 g)

Divide beef into more pieces and bake it in the oven for 20 minutes at 390°F (200°C).

2. 

water 1.6 quart (1500 ml)  whole black pepper 0.5 tsp  bay leaf 2 pcs

Put meat to the cold water, add black pepper, bay leaf and cook on medium heat for one and a half hours.

3. 

carrots 2.75 oz (80 g)  parsley 2 oz (60 g)  celery 2 oz (60 g)  onion 2.75 oz (80 g)

Carrot 80g, parsley 60g, celery 60g, onion 80g. Slice the carrots, parsley and celery and put it in the pot along with onion. Cook for 45min.

4. 

salt  parsley leaves

Salt, parsley leaves. Strain the broth. If you plan to serve it as a soup, cut vegetables into tinier bits and separate meat from the bone. Add salt and parsley leaves to tase. If you plan to use the broth for further cooking, leave it without salt.

Bon appetit!

 

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