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Janie
Beef broth with winter vegetables
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Ingredients
Directions
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Bring 2 liters of water in a soup pot with the beef rinse and knuckle to the boil. When the soup is boiling, scoop the foam of the stock with a slotted spoon.
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Tie the sprigs of leaf celery and parsley, bay leaves, mace and possibly thyme into a bouquet garni with kitchen roast and hang it, tied to the soup pot handle, in the stock.
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Add the onion, carrot and leek to the stock. Let the soup with the lid on the pan against the boil to 2.5-3 hours pull.
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Strain the stock through a sieve or cloth. Keep the meat separate. Let the broth cool down and scoop off the fat.
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Remove the meat from the shank or marrow from the marrow.
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Scoop the ingredients for the filling and the meat through the soup and cook gently for about 15 minutes.
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Spoon the soup into warm plates or bowls and add the marrow if necessary.
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Nutrition
75Calories
Sodium0% DV0g
Fat2% DV1g
Protein28% DV14g
Carbs1% DV2g
Fiber0% DV0g
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