How to make real good broth
1 kg bone
1 pc Yellow onion
1 small carrot
40 g celery root
40 g leeks
2 bay leaves
10 whole peppercorns
Do like this
1. Brown the bones in the oven at 180˚C until they are brown.
2. Put the bones in a pot and fill with cold water,
and bring to a boil.
3. Skim off the protein particles when the water boils.
Now turn down to low heat.
4. Fry the vegetables, which is cut into medium-sized pieces, in oil until golden. (Feel free to keep the skin on the yellow onion, this contributes to a nice color in the stock.)
5. Add the fried vegetables and the seasoning to the stock.
6. Simmer the stock for a minimum of 12 hours.
7. Strain the stock and it's ready to use!
Braised beef with stock
1.2 kg Chuck roll, som sort of beef or sausage meat
1 onion
2 mushrooms
2 bay leaves
1 tsp peppercorns
30 g dried forest mushrooms
1.5 L dark beef broth
Proceed like this:
1. Cut the meat into large cubes, approx. 80-100g.
2. Brown the meat on all sides in a pan.
Use oil or unsalted butter.
3. Roughly chop vegetables and brown them in a pan. Use oil or unsalted butter.
4. Put everything in a pot, add stock, make sure there is sauce over all the meat.
5. Roast in the pot with a lid in the oven at 150˚C for approx. 3 hours and the meat is tender.
This is called brazing.
BOEUF BOURGUIGNON
Beef stew with mashed potatoes and oven-baked vegetables
Boeuf Bourguignon is a hearty meat stew cooked in wine according to a French recipe.
The dish is French home cooking and originally comes from the region of Burgundy.
The main ingredient is beef.
Feel free to use shoulder clod roast, Inside round or Rump steak, which is cut into cubes and browned.
The meat is then simmered for about 2 ½ hours or until the meat is very tender.
You need this for 8-10 people:
2.5 kg shoulder clod roast or inside round
2.5 kg of mushrooms
½ kg of bacon
150 g tomato paste
1.5 liters of red wine
2.5 dl balsamic vinegar
2 liters of beef broth
10 shallots
20 cloves of garlic.
This is what you do:
Salt and pepper the meat, brown.
Mushrooms in half pieces are browned.
Brown diced bacon.
Put this in a wide saucepan together with the cut, garlic and tomato puree.
Add the wine and balsamic vinegar.
Boil down to half the quantity.
Then add beef stock.
Feel free to have fresh herbs in the pot, flavors that go well are fresh thyme and oregano.
Avoid getting coarse stalks in the pot as this is not so easy to get cooked tender.
Let the pot cook until the meat is tender.
Season with salt and pepper.
Serve with boiled potatoes or a good mashed potato.
Oven-baked root vegetables are also perfect.
Feel free to use celery root, carrot, turnip and parsnip.
Cut into sticks. Add salt and pepper, add a few drops of freshly squeezed lemon over the vegetables before baking them in the oven at 200 c for about 15-20 minutes.
ALMOND POTATO MASH
4 kg almond potato
400 g butter
5 dl milk
3 dl cream
This is what you do:
Peel the potatoes and boil them until tender.
Pour off the water and add milk, cream and butter.
Mash to a flexible and airy puree and season with salt and pepper.
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