Bouillon (3)
Instructions
After the curd is meat deboned bones and put in the oven to Brown (toast).
Then there are bones, vegetables and bouquet garni in a saucepan with 1.
5 liters of water, it leads to a boil and let Cook slowly for at least six hours skimming often and maintaining constant liquid level by adding boiling water.
What you get is a Brown Background, but to improve it further you pass in the butter to Brown the meat that you have previously separated from the hocks, bathing with a mestolata and let it evaporate, you repeat this operation twice again, then you pass the meat in the pot of the Fund and let boil until the meat will not be cookedat this point seeps with a fine strainer and you get the Brown Bottom.
Of course you can increase the doses, the recipe from which I took I the weights indicated preparation for 10 litres of Bouillon.
A further addition can be a splash of tomato along with the bones and vegetables .
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Ingredients and dosing for 4 persons
- 600 g of bovine hocks
- 600 g of veal hocks
- 1 piece of cooked ham bone
- 60 g of blanched rind
- 60 g of carrots
- 60 g of onions
- For the sprig garnish:
- 10 g of parsley
- 1 sprig of thyme
- 1 leaf of laurel
- 1/2 clove of garlic