John Myers
Contents
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Ingredients
For the baguette:
- 500 g Wheat flour
- 100 g Sourdough
- 5 g Yeast
- 10 g Salt
- 270 ml Water
For the soup:
- 2 Pc. Beef leg slice
- 500 g Brisket in white wine aspic
- 3 Pc. Marrow bone
- 2 Pc. Onions
- 1 Pc. Spring onion
- 125 g Celery root
- 2 Pc. Carrots
- 1 bunch Parsley
- 2 Pc. Bay leaves
- 20 Pc. Peppercorns
- 10 Pc. Allspice grains
- 0,5 tsp Dried thyme
- 1 Pr Salt
- 2 l Water
For the marrow dumplings:
- 1 Pc. Old Bun
- 2 Pc. Marrow bone
- 1 bunch Finely chopped parsley
- 1 Pc. Egg
- 1 Pr Pepper
- 1 Pr Salt
- 1 Pr Nutmeg
- 1 Pr Wake flour
Instructions
Baguette:
- Dissolve the yeast in 100 ml of the weighed amount of water.
- Add all other ingredients and knead well.
- Let the dough rise at room temperature for about 20 minutes, then portion the dough into three equal pieces and shape them round and cover with a damp cloth on a floured work surface and let rise for 40 minutes.
- Shape the balls into baguettes with pointed ends and place on a baking sheet. Leave as much space as possible, as the baguettes will rise a lot.
- Let the dough rise again for 1.5 hours.
- Preheat the oven to 220 degrees.
- Dust the baguettes lightly with flour and cut diagonally several times.
- Pour a cup of water on the bottom of the oven and place the baking sheet in the oven.
- Bake for about 20-30 minutes, until the baguettes have a golden brown crust.
Soup:
- Soak the dry bun in water. As soon as the bun is softened, pour off the water and squeeze out the bun.
- Take the marrow from the marrow bone and leave it in a pan with butter. Add the butter and pulp mixture to the roll.
- When everything has cooled down, add the egg, salt, pepper, nutmeg and fresh parsley and mix well.
- Now add the baking flour.
- The mass must be malleable and still stick. Shape the finished mass into small balls.
- The marrow dumplings are ready
- Then cut the onions in half.
- Heat a large stockpot without fat. Place the onion halves in the saucepan with the cut surfaces facing down and roast them until they are brown.
- Then layer the bones, leg slices and soup meat. Cut the vegetables into small pieces and spread over them.
- Top up with water and add spices and salt. Cook for 30 minutes in an open saucepan, repeatedly skimming off the foam that forms.
- The flesh should be covered with water. If necessary, add a little hot water.
- Layer everything in the slow cooker and cook on low for at least 8-10 hours.
- 30 minutes before the end of the cooking time, remove the meat from the broth, pour the broth through a sieve into another saucepan and gently squeeze the cooked vegetables with the back of a spoon so that the vegetable juice gets into the broth.
- The brisket can now be "pulled" with a fork. Beef brisket arises. The threads come back into the soup.
- Depending on your taste, you can now add fresh carrot, peas and the marrow dumplings.
- As soon as the marrowballs float on top, the soup can be served hot.
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 11.9gProtein: 4.7gFat: 1.4g
