French beef broth with vegetables
8 servings
240 minutes
French beef broth with vegetables embodies the sophistication and traditions of French cuisine. Its roots go back centuries when rich flavors were created by slow simmering simple ingredients. Thick and rich in the aromas of beef bones, fragrant pepper, herbs, and red wine, this broth has a magnificent balance of flavors—a deep meaty note, gentle sweetness of vegetables, and subtle spiciness of spices. This broth not only warms but also serves as a base for many classic dishes like French onion soup or sauces. It can be served as a standalone dish with crispy baguette or used as a culinary base for exquisite recipes.
1
Place the bones in a baking dish and send to a preheated oven at 180 degrees for 35 minutes.
- Beef bones: 900 g
2
Chop the vegetables and shred the cabbage.
- Onion: 100 g
- Carrot: 130 g
- Red cabbage: 30 g
- White cabbage: 30 g
- Leek: 50 g
3
Take the bones out of the oven.
4
Cook vegetables in melted fat for 20 minutes at 180 degrees in the oven.
- Onion: 100 g
- Carrot: 130 g
- Red cabbage: 30 g
- White cabbage: 30 g
- Leek: 50 g
5
Put the bones in the pot.
- Beef bones: 900 g
6
Take the vegetables out of the oven and salt them. Mix.
- Onion: 100 g
- Carrot: 130 g
- Red cabbage: 30 g
- White cabbage: 30 g
- Leek: 50 g
- Sea salt: to taste
7
Transfer the vegetables to the pot.
- Onion: 100 g
- Carrot: 130 g
- Red cabbage: 30 g
- White cabbage: 30 g
- Leek: 50 g
8
Pour in water and place on high heat.
- Water: 3 l
9
Bring to a boil, reduce heat to medium, and skim off any foam that appears.
10
Crush the garlic with a chef's knife.
- Garlic: 15 g
11
Add thyme, garlic, rosemary, bay leaf, and pepper. Season with salt and add red wine.
- Thyme: 5 sprig
- Garlic: 15 g
- Rosemary: 1 sprig
- Bay leaf: 2 pieces
- Pink pepper: 1 tablespoon
- Allspice peas: 7 pieces
- Sea salt: to taste
- Red dry wine: 50 ml
12
Simmer for 4 hours without allowing it to boil.
13
Pour into a deep bowl and serve.