Bouillon (4)
Instructions
Clean carrots and onions cut into small pieces.
Grind the bones and meat; put them in the oven at 250 degrees and toast for 3/4, add carrots, onions, garlic and let go for 30 minutes, then put everything in a pot with tomatoes, tomato puree, herbs and salt.
Combine 6 liters of water (should always cover the bones), put on the heat and bring to a boil.
Cook slowly for 6 hours by degreasing by skimming and finally pass the pass.
Ingredients and dosing for 4 persons
- 200 g of carrots
- 200 g of onions
- 2000 g of bones and scraps of beef
- 2 cloves of garlic
- 300 g of fresh tomatoes
- 20 g of tomato paste
- 1 bunch of herbs (parsley, thyme, laurel, basil)