Meat broth with herb flan

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash and drain the meat. Peel and halve the onion and fry it in a pan without fat for about 5 minutes on the cut surface until it is dark. Boil 2 litres of cold water, bay leaf, cloves, 1 teaspoon of salt, onion and peppercorns in a large pot.

2. 2

   Add the rib and simmer at medium heat for about 2 hours. In between, skim off the resulting foam with a skimmer. In the meantime whisk flour, eggs, milk and 1 pinch of salt with the whisk of the hand mixer.

3. 3

   Wash the chives, shake dry and cut into fine rolls. Add half of the rolls to the mixed flat pastry and stir in. Heat a pan (26 cm Ø) and spread with oil.

4. 4

   Add half of the dough and bake while turning until golden brown. Take out, roll up tightly and let cool down. Process the second half of the dough in the same way. Peel the carrots. Clean the leek. Wash both and cut into fine strips (julienne).

5. 5

   Remove the rib from the stock and use it for other purposes (e.g. fry it). Pour broth through a sieve (or through a gauze cloth, then it becomes particularly clear). Measure out 1 litre. Bring the stock to the boil again.

6. 6

   Cut dough rolls into narrow rings. Add julienne vegetables and dough rings to the stock. Serve the broth sprinkled with remaining chives.

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
6 g

PROTEINS
10 g