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  Top round 3⁄4 Pound (350 Gram)
  Beef rib 1 Pound (500 Gram)
  Marrow bone 1 Large, sliced
  Cold beef/Chicken broth 2 1⁄2 Liter (10 Cups)
  Chicken giblets 3 (3 Sets)
  Leeks/4 onions 2
  Whole carrots 3
  Celery head 1 Small, cut in 4
  Cabbage 1 Small, cut into wedges

Wrap the round and rib of beef and the marrow bone in a cheesecloth.
Place in saucepan with the cold beef broth.
Bring to a rolling boil and skim.
Add the chicken giblets, the leeks split in two (the green and the white) or the whole onions, the carrots, celery and cabbage.
Bring back to a boil.
Cover and simmer over very low heat for 4 hours.
Taste for seasoning.
To serve, remove surplus fat.
Unwrap me meat on a hot dish.
Remove the marrow from the bones, cut the meat into individual portions.
Prepare 6 slices of toasted bread, set one per plate, spread each one with marrow and pour some of me broth on top.
Then serve a helping of meat and vegetables on top of each.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked

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