Vegetable and Meat Bouillon

Here's how to make a good vegetable broth to use as a base for all dishes, risottos or pastas, as a base for sauces and main courses.

Or simply add some pasta, rice or croutons.

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Recipe for vegetable broth.

• Ingredients:                     
• Water 3lt
• Onion 2
• Carrots 2
• Celery stalks 2
• Round tomatoes 2
• Small potato 1
• Bay leaves 3, parsley
• Salt and pepper to taste

Procedure for making a good vegetable stock

Wash and clean the vegetables, cut the onions in half, cut the carrots and celery into pieces.

 

Boil for one hour: 2 onions, 2 carrots, 2 celery legs, 2 round tomatoes, 1 small potato, 3 bay leaves or parsley, salt and pepper in 3 litres of water.

Let it boil on a low flame with the lid on, until it is reduced to about two litres of water, you can smell by the aroma that the broth is ready, the vegetables are cooked, then strain it and it is ready for all uses.

It can be stored in the fridge for up to 4 days unopened.
And how do you make meat broth?

Ingredients:

• Beef (boiled shoulder muscle)
• Chicken or turkey thighs 1
• Bone with marrow 1
• Water 3lt
• Onion 2
• Carrots 2
• Celery stalks 2
• Round tomatoes 2
• Small potato 1
• Bay leaves 3 or parsley
• Salt and pepper to taste

Procedure:

As above we start with cold water in the pot, that's the secret.

We put all the ingredients in the pot as above and in addition the meat.

Let it simmer for 2 hours with the lid on, using a strainer to remove the foam that forms on the surface.

The broth at the end of cooking should also be strained.

It can be stored in the fridge for up to 4 days unopened.

What about Demi glace?

You want a classic sauce to accompany red meat, duck, boiled meat, roast beaf or various roasts, no problem.

Ingredients:

For the brown stock:

• Beef bones, veal 300g
• Onion 150g
• Celery ribs 3
• Carrots 150g
• Garlic 1 clove
• Red wine 130ml
• Animal fat 50g / butter / lard
• Water 3l
• For the dark roux
• Flour 80g
• Butter 80g

Procedure:

Put 50g butter/fat in a saucepan, toast the bones and all the vegetables, without caring too much about the cut of the vegetables, they only serve to flavour the stock, add the water and leave to cook until 60/70% reduction.

Strain the stock through a colander!

In a small saucepan over low heat cook the butter and flour in equal amounts, add the stock a little at a time about 350ml and let it thicken and correct with salt and pepper. 

Now your sauce is ready!

Search the Blog; the recipe Pork Fillet with Chocolate Sauce and Jack Daniels.

Greetings from your Chef Mirko Giacometti⭐️