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Meat Paste for Beef Broth – Bouillon

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Meat Paste for Beef Broth – Bouillon

The perfect meat paste for beef broth – bouillon recipe with a picture and simple step-by-step instructions.

Meat paste for beef broth – bouillon

  • 200 g *Reste vom Suppengemüse (Kräftige Rinderbrühe)
  • 100 g *Reste von den Beinscheiben (Kräftige Rinderbrühe)
  • 15 g Sea salt, coarse

Meat paste for beef broth / bouillon

  1. Put everything together in a tall container and puree finely with a hand blender. Transfer to a glass with a screw cap. Put in the refrigerator (serves as a long shelf life) until the next use. Versatile in use!
  2. * Link: Strong beef broth
Dinner
European
meat paste for beef broth – bouillon

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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