Marmite or beef stock
Ingredients
Bouillon
- 0,4 kg Shank
- 1 pieces Veal foot
- 0,8 kg Roast beef
- 0,4 kg Beef meat
- 0,8 kg Beef loins
- 0,8 kg tailpiece
- 150 g carrots
- 1,5 kg Beef bones
- 150 g onions
- 150 g celeriac
- 150 g celery
- 1 head garlic
- 1 piece Bouquet garni
- 8 liter water
Finish
- 20 pieces peppercorns
- 6 pieces cloves
- to the taste sea salt
Instructions
- Cut the meat in cubes of 2 cm.
- Cut the onion in halfes and brown in a hot pan with the open side under.
- Rince the vegetables and peel if necessary. Cut into mirepoix.
- Add all ingredients in a pan and fill with water. Bring slightly to the taste with salt, pepper and cloves and add the bouquet garni. Bring to the boil and defoam if necessary. Let ik cook lightly for 8 - 10 hrs.
- Pass through a fine sieve. The meat is usable for another application like croquettes.
- Cool down and keep in the refrigerator or freezer.
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