Beef broth
This recipe is a real grandmother recipe, a recipe that takes time, patience and care. The result will reward you, you will get a broth that my husband calls: liquid gold. A transparent broth, full of flavors and a pretty slightly golden color.
You must choose, or favor the flavor of the broth or that of the meat. For a soft and tasty meat, put the meat in boiling water. To succeed a delicious broth, and it's my choice today, we start the recipe in cold water.
Ingredients:
1 kg of beef for pot au feu
1 bone
600 gr of carrots
1 bunch of leeks
1/2 green celery
1 bunch of turnips
1 onion stuck with 6 cloves
2 bay leaves
4 cloves of garlic
2 sprigs of thyme
salt
pepper
Rinse meat and bone under cold water
Put them in a large pot and fill the pot with cold water
Bring to a boil
Foam will form on the surface of the water, it is essential to remove this foam very carefully. This operation depends on the final result of the recipe. Make sure to keep the water simmering and not boiling.
When all the foam is removed, the water will be clear.
Add the cloves of garlic and the onion stuck with cloves
Then add all the vegetables and the bouquet garni. It is important at this stage to link the vegetables and the bouquet garni (thyme plus laurel) with kitchen string so that they can be removed once when the broth is ready.
Season with salt and pepper
Keep the water simmering for at least three hours.
Taste the broth and adjust the seasoning if necessary.
Extend further cooking if necessary.
This broth is delicious nature but can also serve as a base for many recipes by adding for example small pasta or tapioca or by cooking an egg in it or with small spears of asparagus, diced tomatoes etc .... .
You can also serve meat with broth vegetables and a plain potato
Or let the meat cool and serve it thinly sliced with mustard
And finally, make "mended boiled" which I will give you the recipe soon!
Enjoy your meal !
PS: I can not stand the fat of broth so I let it cool one night and I remove the film of fat on the surface.
