Beef Broth (Stock) With Veggies

 

Beef Broth With Veggies (3)

Ingredients:

Beef

Carrot – Onion – Garlic – Celeriac – Fennel – Potato – Eggplant – Chilly – Ginger

Extra virgin olive oil

Marine Salt

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Start frying carrot and onion in extra virgin olive oil.

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Add the beef.

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Broil each side of the beef.

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Skin the potatoes and cut in dices.

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Clean the fennel and cut in pieces.

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Do the same to the eggplant.

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Clean from the seeds and cut also the chillies.

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Add all the veggies to the pot, stir well for a couple of minutes. Then add water to cover everything, almost reaching the border of the pot, and boil at low fire. Usually I keep three-four fingers down from the top.

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Cut the ginger in half, add to the pot; later we will remove from the broth.

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Cover with a lid and let boil, at low fire, for at least one hour.

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Set the fire at the minimum to keep the broth boiling slowly.

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Add three pinches of marine salt, later on check the salinity, and add more if necessary.

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Keep boiling for another hour.

 

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The result will be delicious, this broth ig good for any recipes, and you can eat the beef with any sauce you like.

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