Preparation
Bring cold water with marrow bones to a boil.
Add the meat, skim off the foam thoroughly, then add the clove-studded onion, salt, peppercorns, and bouquet garni.
Cover and simmer gently for about 2 hours and 30 min.
Add the peeled vegetables, optionally cut into large pieces.
Cook for another 40 to 50 min.
Cut the meat, arrange it on a warm serving dish, and garnish with the vegetables.
Strain the broth through a fine sieve and serve with chopped parsley.
Serve the meat with mustard and pickles.
Recipe from the book: "Cuisine & Traditions au Pays de Fribourg", Editions la Sarine.
For 6 people
Preparation : 180 min
Cooking : 40 to 50 min
Ingredients and products
- 3 liters cold water
- 2 marrow bones or other soup bones
- 1.5 kg boiling beef (shoulder, chuck, shank, or brisket)
- 1 whole onion with cloves (unpeeled)
- 1 bouquet garni
- Salt and peppercorns
- 3 to 4 carrots
- 1 celeriac (celery root)
- 1 turnip
