Julienne broth
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ingredients
500 g beef front 1,5 liters water 3 pcs whole black pepper 2 pcs whole allspice 1 pk onion 1 KL salt 100 g carrots 100 g parsley 100 g celery a little parsley for garnish a little trebuchet
procedure
1.
Cover the meat with cold water, add black and allspice, whole onion, salt and quickly bring to a boil.
2.
Once the soup starts to boil, reduce the heat, cover and simmer slowly for about 2 hours. Add the chopped root Vegetable Recipes and cook for another 30 min. During cooking, top up with cold water to the original amount as needed.
3.
Strain the broth and let stand. After partial cooling, skim off the fat deposited on the surface with a spoon.
4.
In the strained broth, briefly boil the carrots, parsley and celery, cut into coarse slices. On a plate, sprinkle with chopped parsley and tripe.
