John Myers
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Beef Bouillon with Vegetable Julienne and Semolina Dumplings
The perfect beef bouillon with vegetable julienne and semolina dumplings recipe with a picture and simple step-by-step instructions.
For the fund:
- 300 g Carrots
- 300 g Carrots yellow
- 300 g Celeriac fresh
- 3 Pc. Onions
- 3 Pc. Bay leaf
- 6 Pc. Juniper berries
- 10 Pc. Black peppercorns
- 1 Bd Lovage
- 700 g Beef bones
- 5 Pc. Marrow bone
- 1,8 kg Boiled beef
For the vegetable julienne:
- 1 Pc. Carrot
- 1 Pc. Carrots yellow
- 100 g Celeriac fresh
For the semolina dumplings (about 14 pieces):
- 30 g Soft butter
- 1 Pc. Eggs size M
- 30 g Semolina
- 1 pinch Salt
- 1 pinch Freshly grated nutmeg
For the fund:
- Halve the onion and fry in a 6L saucepan without fat. Then add 5 liters of water and bring to the boil. Add 700 g of washed beef bones, spices and vegetables. Let simmer for an hour.
- Now add the cold washed boiled beef. And let simmer for another 5 hours. Very important: do not add salt! Otherwise the meat will be dry and dark. Remove the boiled beef from the soup and pour off the stock. Place the boiled beef in ice water (water with ice cubes).
For the semolina dumplings:
- Whisk the softened butter with the egg, add a pinch of salt and a pinch of nutmeg. Stir in semolina and mix everything well. Let rest for 15 minutes and then form dumplings with two teaspoons and boil them in boiling water for 12 minutes. Remove from the stove and leave to simmer in the covered saucepan for about 10 minutes.
- Blanch the vegetable julienne. Season the beef stock with salt, pour the stock over the dumplings and sprinkle with chives.
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