BEEF BROTH WITH BOUILLON SALAD AND RYE BREAD
Ingredients
Preparation
- Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
- Scoop off the foam that rises to the top and discard it.
- 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.
- Remove the vegetables and shank from the pan and pour the stock through a cloth.
- 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.
- We now add 2 stock cubes and soup vegetables and let it simmer for another 20 minutes. Serve with rye bread.