BEEF BROTH WITH BOUILLON SALAD AND RYE BREAD

Ingredients

Preparation

  1. Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
  2. Scoop off the foam that rises to the top and discard it.
  3. Cut the winter carrot, leek and onion crosswise and add to the stock with the bay leaf, cloves and salt. Leave this to simmer gently for 4 to 6 hours.
  4. Remove the vegetables and shank from the pan and pour the stock through a cloth.
  5. Season with the pepper and salt, if necessary. This is your basic beef stock that you can also freeze in containers for soup or sauce.
  6. We now add 2 stock cubes and soup vegetables and let it simmer for another 20 minutes. Serve with rye bread.

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