Spicy beef broth
8 servings
240 minutes
Spicy beef broth is a rich and aromatic dish of French cuisine, rooted in the tradition of creating complex broths for exquisite sauces and soups. Its intense meaty flavor is complemented by the spicy notes of the bouquet garni and the piquancy of tomato juice with chili sauce. Slow simmering for over three hours gives the broth a deep, rich taste and silky texture. This broth can be used as a base for soups, sauces, or served as a standalone warming dish enriched with pieces of crispy bacon. Perfect for cold evenings, filling the home with comfort and aromas of classic cooking.
1
Place the beef bones on a baking sheet and send them to a preheated oven at 200 degrees.
- Beef bones: 700 g
2
Chop the vegetables coarsely.
- Carrot: 75 g
- Celery: 50 g
- Red onion: 115 g
- Leek: 30 g
3
Roast the bones for 30 minutes.
- Beef bones: 700 g
4
Roast the chopped vegetables in rendered beef fat for 15 minutes at 200 degrees in the oven.
- Carrot: 75 g
- Celery: 50 g
- Red onion: 115 g
- Leek: 30 g
5
Place the roasted bones and vegetables in the pot.
- Beef bones: 700 g
- Carrot: 75 g
- Celery: 50 g
- Red onion: 115 g
- Leek: 30 g
6
Pour the broth base with water and place it on high heat. After boiling, reduce the heat.
- Water: 3.5 l
7
Make a garnish bouquet.
8
Add the garnish to the broth 30 minutes after the cooking starts.
- Bouquet garni: 1 bunch
9
Remove the foam if it appears.
10
Mix tomato juice and chili sauce.
- Tomato juice: 2 tablespoons
- Chili sauce: 1 teaspoon
11
Add the prepared tomato mixture and peppercorns to the broth.
- Allspice peas: 2 pieces
- Black peppercorns: 2 pieces
12
Stir and simmer for more than 3 hours on low heat, avoiding boiling.
13
Salt, optionally add fried bacon, and serve.
- Sea salt: to taste
- Bacon: to taste