Serves: 2 liters of broth
800 gr flesh of lean beef
2 bones steak without fat
A piece of spongy bone
2 stick of celery with leaves
1 leek
2 carrots
1 onion with 2 cloves stucked
1 clove of garlic
Salt
Ready in: about 190 minutes
800 gr flesh of lean beef
2 bones steak without fat
A piece of spongy bone
2 stick of celery with leaves
1 leek
2 carrots
1 onion with 2 cloves stucked
1 clove of garlic
Salt
Ready in: about 190 minutes
How to prepare the recipe: "Meat broth":
Put the meat and the bones in a pot, cover with 3 liters of water and let it boil. Skim off, add the vegetable, salt and boil for about 3 hours or until the meat will be tender. Sift the broth and let it cool in order to remove any grease.
Preparation time: 10 minutes
Cooking time: 3 hours
Difficulty: easy
Chef's advice
If you want serve the meat au naturelle, I recommend to put the meat in boiling water; you will obtain a broth less flavored, but the meat will be more tasty.
The calories intake of the meat is 230 per person, while the broth is irrilevant.
Put the meat and the bones in a pot, cover with 3 liters of water and let it boil. Skim off, add the vegetable, salt and boil for about 3 hours or until the meat will be tender. Sift the broth and let it cool in order to remove any grease.
Preparation time: 10 minutes
Cooking time: 3 hours
Difficulty: easy
Chef's advice
If you want serve the meat au naturelle, I recommend to put the meat in boiling water; you will obtain a broth less flavored, but the meat will be more tasty.
The calories intake of the meat is 230 per person, while the broth is irrilevant.
In the picture, Meat broth
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