1 1/2 kg of beef
For the broth
2 liters of cold water
1 onion with skin - 90 g
1 sprig of rosemary
1 clove of garlic - 4 g
1 large carrot peeled and cut into four - 120 g
1 head of garlic - 130 g
2 stalks of parsley with leaves cut into pieces - 140 g
Some sprigs of thyme
2 tablets of beef broth - 21 g
1 tablespoon of salt
Vegetables to accompany
3 carrots peeled - 200 g
2 sweet herbs - 760 g
1 head of garlic - 130 g
200 g of clean green beans
1 1/2 kg of beef
For the broth
2 liters of cold water
1 onion with skin - 90 g
1 sprig of rosemary
1 clove of garlic - 4 g
1 large carrot peeled and cut into four - 120 g
1 head of garlic - 130 g
2 stalks of parsley with leaves cut into pieces - 140 g
Some sprigs of thyme
2 tablets of beef broth - 21 g
1 tablespoon of salt
Vegetables to accompany
3 carrots peeled - 200 g
2 sweet herbs - 760 g
1 head of garlic - 130 g
200 g of clean green beans
Put all the ingredients for the broth into a pot
Let it come to a boil
Lower the heat and add the beef
Simmer slowly for about 2 hours, removing the foam that forms on the surface with a skimmer
Remove the vegetables from the broth
Add the accompanying vegetables
Let them cook in the broth for about 15 minutes or until they're cooked but still crispy
Remove the vegetables from the pot and cut them into pieces
Turn off the heat and let the beef rest in the broth for 30 minutes
Remove the beef and cut it into slices
Serve with mustard sauce or herb sauce
This serves 6 portions.
