Bouillon with Salsify
Ingredients
- Ingredients
- 800 grams Beef (brisket or beinscheibe)
- 1 bunch Soup vegetables
- 2 bay leaves
- 1 Tbsp peppercorns
- 20 grams Porcini mushroom
- 1 Tbsp Beef broth
- 1 bunch Chives (rinsed and finely chopped)
- 1 l water
- 750 grams Salsify
- 1 Baguette
- Truffle butter (prepared)
Preparation steps
Put meat in 1 1/2 liters (approximately 6 1/4 cup) cold water. Boil and skim. Rinse and rough chop soup vegetables. Add vegetables, bay leaves, peppercorns, mushrooms and broth to meat. Simmer, uncovered, for about 2 hours. Allow to cool slightly pour through a fine sieve lined in cheesecloth. Separate beef from other solids and reserve. Put broth stock back on the stove and reduce by a fourth.
Meanwhile, Rinse salsify thoroughly. Peel As thin as possible and place immediately in cold water with the juice of half a lemon. Drain salsify and cut into thumb-long pieces. Simmer in salted water for 15-20 minutes, then drain.
Add salsify and reserved meat to stock and let stand briefly. Garnish with chives and serve with buttered baguette.
These cut the baguette into slices and fry until golden brown under the oven grill. Slices of bread with truffle butter and sprinkle serve to Cep bouillon.
