Fat broth is life. After an evening, for a diet, to treat yourself... any excuse is good to try the comfortable broth. The important thing is the marrow bone, which is why here we prefer to offer you a beef shank which is a bit of a 2 in 1 butchery. Tender meat and marrow bones. What more ? A little bit of rib dish no doubt: you're served.

Think book

The vegetables will give all their vitamins here without losing taste. You will get a taste for this remedy against everything in cool or cold seasons. To prepare with a sturdy book next to you. Three hours of cooking and reading on the program.

A fatty broth but with what?

What other meats to use? All of them! No hassle. If you don't have the meats we recommend, you can also use chicken wings or thighs, carcasses... anything that comes in the fridge and seems worthy of your broth! The important thing is the bone in relatively good quantity. If you would like marrow bone specifically from our breeders, ask nicely. Limited quantities.

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Ingredients

For 3 liters

• 200g rib dish
• 500g beef shank
• 3 liters of water
• 1 yellow onion
• 2 carrots
• 1 stalk of celery
• 5 sprigs of parsley
• 2 bay leaf
• 1 clove of garlic
• 1 leek
• 2 cloves
• 1 sprig of thyme
• Salt
• Pepper

Preparation

1. In a casserole dish or pot, place the meats. Pour out the water. Add salt and bring to a boil. Skim the surface of this first broth carefully.
2. Strip the onion from its skin and cut it in half. Peel the carrots and garlic. Prepare the leeks: trim the ends and cut them in half. Run it under cold water to clean the soil. In a saucepan, brown the onion: place the onion plate on the bottom and heat until you obtain a nice brown color without it being burnt either. This will give color to the broth. Remove it and prick this onion with your cloves.
3. Using food thread, tie your leek, thyme, celery and bay leaf. On this subject sailors, scouts and shibari pros will do wonders. The others manage as best they can by improvising a house knot.
4. Now that you have been able to prepare – and attach – your vegetables, immerse them in the casserole dish. Yes all. The small roast of leek and celery, carrots, onion, garlic, etc.
5. Take a book and cook over low heat for a good three hours, skimming regularly (between each chapter). Pass the broth through a strainer.
6. Before serving, sprinkle your broth with parsley leaves. Serve hot in a large old-fashioned soup tureen. For those who are hungry, consider cooking a few firm steamed potatoes on the side.

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