Stock with Vegetable Cubes

The dish is designed for two people and costs around 10 euros.

“Brunoise” is the French term for finely diced vegetables. This takes over the vitamin-rich part in the warming power broth “consomme brunoise”.

Degrease the meat, finely chop the bones and place in a saucepan of cold water. Add salt and let it boil. Skim off the resulting white foam with a slotted spoon.

Rinse the vegetables. Cut the carrots into longish sticks. Separate the green and white parts of the leek, chop the white part lengthwise into strips. Clean and dice the celery. Remove the skin from the onion, cut in half and place one half flat side down on the hot stove top to lightly brown. Press a clove into the other half. Add both halves, carrots, the bouquet garni, white leek strips, celery and unpeeled garlic to the meat. Simmer on low heat for three hours, always skimming off the foam.

At the end of the cooking time, remove the meat, set aside and pour the clear soup through a pointed sieve into another saucepan.

If necessary, use a ladle to skim off the foam one more time and cool the clear soup.

To clarify, remove the fat and sinew from the beef neck, trim it very thinly, and place it in a saucepan with the shredded chicken giblets. Rinse the carrots and celery, cut into thin slices, and cut the leek greens into small pieces.

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