Beef broth with herb flanks

Name: Beef broth with herb flanks
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Tomato; 500 g Soup meat (e.g. leg slice or transverse rib); 1 Marrowbone; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 1 Bay leaf; 2 Cloves; 1/2 bunch Parsley; 1 collar Chives; 50 g Flour; 1/8 l Milk; 2 Eggs; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 2-3 TEASPOONS butter/margarine; 2 TABLESPOONS Cognac

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Tomato
500 g Soup meat (e.g. leg slice or transverse rib)
1 Marrowbone
7-10 Tbsp Salt
1 TEASPOON Peppercorns
1 Bay leaf
2 Cloves
1/2 bunch Parsley
1 collar Chives
50 g Flour
1/8 l Milk
2 Eggs
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
2-3 TEASPOONS butter/margarine
2 TABLESPOONS Cognac

Directions

1
Clean or peel, wash and chop the soup vegetables and tomato. Wash meat and bones. Bring everything to the boil in a pot with 2 teaspoons of salt, spices and 1 1/2 l of water. Simmer covered at low heat for about 2 hours.
2
Skim off foam in between.
3
Wash the herbs and cut very finely. Put 1 tbsp. aside for sprinkling. Mix flour, milk and eggs to a smooth dough. Stir in the herbs. Season dough with salt and nutmeg, let it swell for about 15 minutes.
4
Heat the fat in portions in a small coated pan (approx. 20 cm Ø). Bake about 2 thin golden yellow pancakes from the dough. Take them out and roll them up firmly.
5
Sieve the stock into a pot. Season to taste with salt, pepper and possibly cognac. Cut the pancake rolls into thin slices (Flädle) and distribute in plates or cups. Pour stock over them. Sprinkle with rest of herbs.