French Beef Broth with Vegetables

Ingredients

• Beef hoof 30 oz
• Onion 5 oz
• Carrot 5 oz
• Red Currant 0 oz
• White Cabbage 0 oz
• Leek 0 oz
• Garlic 0 oz
• Thyme 5 sprigs
• Rosemary 1 sprig
• Bay leaf 2 pieces
• Pasilla Pepper 1 tablespoon
• Allspice berries 7 pieces
• Ocean salt to taste
• Red Grape Juice 0 fl oz
• Water 5 qt

Step-by-Step Guide

Step 1

Place the bones in a baking dish and put them in a preheated oven at 355°F for 35 minutes.

Step 2

Chop the vegetables and shred the cabbage.

Step 3

Remove the bones from the oven.

Step 4

In the rendered fat, cook the vegetables for 20 minutes at 355°F in the oven.

Step 5

Place the bones in a pot.

Step 6

Take the vegetables out of the oven and season with salt. Mix well.

Step 7

Transfer the vegetables to the pot.

Step 8

Pour in the water and set over high heat.

Step 9

Bring to a boil, reduce the heat to medium, and skim off any foam that appears.

Step 10

Crush the garlic with a chef's knife.

Step 11

Add thyme, garlic, rosemary, bay leaf, and pepper. Season with salt and add red wine.

Step 12

Simmer for 4 hours without allowing it to boil.

Step 13

Pour into a deep bowl and serve.