Meat Broth

Name: Meat Broth (Bouillon de viande)
Yield: Makes 1 litre (1¾ pt)
Cuisine: French
Ingredients: 1 kg (2¼ lb) raw beef bones, chopped and blanched; 200 g (7 oz) raw lean beef trimmings; 2 litres (3½ pt) water; 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); 50 g (2 oz) bouquet garni (leek, carrots, clove, celeriac and parsley stalks, tied together); ½ browned onion; salt and freshly ground pepper; salt and freshly ground pepper

Bouillon de viande

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

In order to give the broth a good colour, the onion is browned in its skin. Dry sauté in a non-stick pan or directly on an electric hot-plate or similar until brown but not cooked.

Ingredients

1 kg (2¼ lb) raw beef bones, chopped and blanched
200 g (7

Europe
Switzerland
France
Soup
Gluten-free

Method

Place the soaked and blanched bones and meat in cold water in a saucepan. Bring to the boil and skim.
Add the remaining ingredients.
Simmer for 2 hours, occasionally skimming and removing the fat.
Strain the broth through a cloth or fine sieve, allowing it to drip, and season to taste.