Brown fund
Instructions
Sprinkle the roast fat meat or butter; season with salt and Brown in a plate in the oven.
Slice carrots and onions and place them in the bottom of a saucepan; above put the bones, the bouquet garni and the meat you have.
Cover the saucepan and cook over low heat for a quarter of an hour.
Squirt with a few spoonful of broth and reduce by 3/4.
Add the remaining broth, bring to a boil, skim, lower the heat and continue cooking sweet for 5 hours.
Degreased, check salt and pass the liquid through a fine cloth.
Use the meat for other dishes.
Ingredients and dosing for 4 persons
- 500 g of boneless beef shoulder
- 500 g of beef hock
- 200 g of finely shredded beef bones
- 1 tablespoon of roast fat (or butter)
- 2 carrots
- 2 onions
- 1 bunch of parsley, thyme, bay leaf
- 150 cl of meat broth
- Salt