Sunday, 21 April 2013

Beef broth made into two course dinner

I love good comforting food on Sundays, but preferably something that doesn't require me to spend my entire morning at the stove chopping, stirring and cooking. And of course it shouldn't cost a fortune.
Well, this recipe is the perfect choice! You just have to throw everything in a pot, let it simmer for about 2-3 hours and that's it :) And if you add a few more minutes you can turn it into a two course meal!

appr. 500gr rib steak with bone in, but if you use 1kg it's even better!
1 onion lef whole
1 garlic clove, unpeeled
8-10 black peppercorns
1 small bay leaf
1 tsp salt
 a generous pinch chilli flakes
1 potato
1 tomato (I used two cherry tomatoes that were lurking at the back of the fridge)
1kg carrot, peeled
500gr parsnip, peeled
small bunch of celery
If you can get them a small piece of savoy cabbage and a small kohl-rabi would give extra depth of flavour.
A big bunch of parsley, finely chopped for sprinkling

Put all the ingredients, except the parsley in a big pot. Add enough water to cover everything and about an inch more. Bring to the boil and simmer on a low heat for 2-3 hours.
 When everything is cooked through pour the broth through a sieve and sprinkle the chopped parsley on top.
 Serve the veg on a separate tray so everyone can take as much or little as they want.
For the second course, reserve your meat. Boil a few spuds in their skins and serve with the meat. You can serve some sauce (gooseberry is delicious!), or mayo, or horseradish sauce with it, maybe some salad.
Oh, and don't forget the dessert! ;) Like my world's best chocolate cake...

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