Italian slow-cooked beef broth
Last Updated on
ingrediencie
3 liters water 1 pk spike bone 500 g high grate 150 g green beans 100 g leek 1 pk red onion 1 pk tomato 1 pk green pepper 2 cloves garlic 1 pk zucchini 4 pk carrot 2 pk parsley 1/2 pk kohlrabi pk green salad 5 pk green pepper 1 pk bay leaf 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 tsp salt
progress in the video above
A taste of Sunday broth straight from Italy on your table.
1.
Heat water in a large pot and add the spike bones and beef.
2.
Bring to the boil. Then collect all the curdled proteins.
3.
Add all the cleaned Vegetable Recipes to the basic broth and chop to taste.
4.
Next, add all the spices and season with salt.
5.
Cook this broth just below boiling point for about 4-5 hours, until it has a beautiful golden color and the meat is completely tender. If the water evaporates, add a little at a time.
6.
Serve.
