- Yield: 1 litre
- Cook Time: 2h 00 min
I don't have a classic broth with step by step guide or double french, it's just a broth of the broths that occurred after studying several recipes. The only thing I wanted from it was that it's strong so I could use it with roasted meat with mushroom cream.
- beef ribs with bone - 650 g
- vegetables - carrot, parsley, root celery
- spices - pimento, pepper, lovage
- garlic - 5 cloves
- onion - 2 smaller
Prep time: 0 minutes
Cooking time: 2 hours
Result: 1 litre
Prepare a 2 1/2 litre pot and pour cold water in it. Add the washed ribs and boil. Remove the foam and lower the heat so the broth bubbles. Meanwhile, add the uncut vegetables into the broth with meat. Add spices and set the alarm for 2 hours, let softly boil with slightly uncovered lid. Just like I imagined it. The leftover meat can be used for example with pumpkin purée.
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