John Myers
Classic Beef with Bread Roll
The perfect classic beef with bread roll recipe with a picture and simple step-by-step instructions.
- 1 kg Beef – preferably fresh from the farm
- 3 piece Onion
- 4 piece Carrots
- 0,5 head Selerie
- 0,5 piece Parsley root
- 0,5 piece Beef bones
- Colorful peppercorns
- Salt
- Ground pepper
- Bread cubes
- Horseradish
- Freshly grated nutmeg
- Finely chop the onions and sweat them in a little oil in a large saucepan until they turn a nice yellowish-brown color.
- Cut the carrots, celery and parsley root into large pieces and add them to the pot together with the beef bones (you can also leave them out).
- Pour the pot with water and put it back on the stove. Add spices according to taste. As soon as the soup is hot, put the meat in the saucepan and let it steep in the soup over medium heat for about 2 hours (depending on the size of the piece of meat) (the soup should always be hot but not boil). Skim off the foam again and again with a soup ladle.
- Pour the broth in a saucepan, stirring regularly, until the mixture is creamy. Add grated horseradish (amount according to taste). Season with salt and a little nutmeg.
- Cut the beef into slices and serve with the bread roll.
Facebook Comments