Clear broth with herb pancake

Name: Clear broth with herb pancake
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 11
Ingredients: 1.5 kg Slices of beef leg; 2 medium sized onions with skin; 1 collar Soup Greens; 3 Bay leaves; 6 Cloves; 3 crushed juniper berries; 7-10 Tbsp Salt; 200 ml Milk; 2 Eggs (size M); 100 g Flour; 4 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 1 collar Parsley; 1 collar Chives; 12 discs Serrano ham (Spanish air-dried ham); 4 medium-sized carrots; 1 collar Spring onions

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 11

1.5 kg Slices of beef leg
2 medium sized onions with skin
1 collar Soup Greens
3 Bay leaves
6 Cloves
3 crushed juniper berries
7-10 Tbsp Salt
200 ml Milk
2 Eggs (size M)
100 g Flour
4 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
1 collar Parsley
1 collar Chives
12 discs Serrano ham (Spanish air-dried ham)
4 medium-sized carrots
1 collar Spring onions

Directions

1
Put slices of beef leg in a pot with about 4 litres of cold water, bring to the boil and simmer for 3 hours. From time to time skim off the foam. Wash and halve the onions. Add onions, soup greens, bay leaf, cloves and juniper after 1 1/2 hours.
2
Season with salt. For the herb pancake, stir milk, eggs, flour and 2 tablespoons of oil until smooth. Season with salt and nutmeg. Let the dough rise for about 10 minutes. Wash parsley and chives and dab dry.
3
Chop the parsley, except for something to garnish. Cut the chives into small rolls and stir into the dough with the parsley. Heat the remaining oil in portions in a coated pan (24 cm Ø) and bake about 8 thin pancakes at medium heat.
4
Cover pancakes with ham and roll them up tightly. Cut into thin slices. Peel and wash the carrots and cook in the broth for the last 15 minutes. Clean and wash spring onions and cut into rings.
5
Sieve the stock and season with salt and pepper. Dice whole carrots. Heat in the stock with spring onions and pancake. Garnish with parsley.