John Myers
Ingredients for 4 servings:
- 2 pieces of beef (leg slices)
- 1 stalk(s) leek
- 2 carrots
- ½ piece(s) celery
- Lard for frying
- 250 ml red wine
- 1 ½ liters of water
- 3 tbsp flour
- pepper
- Salt
- Worcestershire sauce
- 1 tbsp tomato paste
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
Cut the leg pieces into pieces, removing any tendons, skin, and coarse fat. Reserve the bone pieces. In a casserole dish, sear the bones and pieces of meat in lard. Add a tablespoon of tomato paste to the pan. Add the diced celery, sliced leeks, and carrot pieces, and sear them vigorously. Deglaze with the red wine and reduce. Add 1-1.5 liters of water, cover, and simmer over low heat for about 1 hour. The meat should be tender but not fall apart. In another pot, brown the flour with a little fat (the darker the color, the more intense the soup will be; do not let it burn). Pour in the meat broth in several portions through a sieve, stirring frequently to avoid lumps. When a slightly creamy consistency is reached, season with salt, pepper, and Worcestershire sauce. You can add other spices as desired. Cut the meat from the sieve into small, approximately 0.5 cm cubes and reheat with the soup. Serve with a baguette, for example.
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