Fat broth is life. For these holidays, we are offering you a broth with a magnificent wagyu beef shank from the Vosges flanked by its rib dish. Here's something to entertain with chic for the day after the party. In this recipe as in the others, the important thing is the marrow bone housed in the middle of the shank meat.

Wagyu broth

But there, your broth will take on a particular flavor with the marbling of the wagyu beef. For this exceptional dish which will be a guest of honor in a sumptuous, light lunch the day after the holidays, we recommend this recipe with a dish of wagyu beef ribs and wagyu beef shank.

Ingredients

4-6 people
For 3 liters

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

Preparation

1. 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 the casserole, brown the onion: place the onion plate on the bottom and heat without fat 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. Reserve.
2. In this casserole, color the pieces of meat with the meat fat or if necessary with a tablespoon of grapeseed oil. Reserve the meats once they are browned.
3. Pinch off the juices without burning them and deglaze by adding water . Add the meats. Add salt and bring to a simmer. Skim the surface of this first broth carefully.
4. 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 pretty homemade knot.
5. 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.
6. Take a book and cook over very low heat for a good three hours, skimming regularly (between each chapter). Pass the broth through a strainer.
7. 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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