Bouillon of pig ribs and shank

Name: Bouillon of pig ribs and shank
Cook time: PT2U M
Total time: PT2U M
Yield: 1 big pot
Ingredients: 1 pig&#39;s shank (600 g approximately) in 3 sawn by butcher.; 1 piece of the shoulder ribs (700 g approximately); 2 large onions with 5 cloves; 2 branches of thyme; Bayer; 5 roots; 4 branches celery; 1 leek; Parsley stems; 4 toe look; 1 tbsp of white pepper bulbs; 2 KL Salt

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A homemade broth to lift your soups, stews and sauces to a different level. Discover the recipe here!

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Ingredients

What do you need?

Quantity: 1 big pot

1 pig's shank (600 g approximately) in 3 sawn by butcher.
1 piece of the shoulder ribs (700 g approximately)
2 large onions with 5 cloves
2 branches of thyme
Bayer
5 roots
4 branches celery
1 leek
Parsley stems
4 toe look
1 tbsp of white pepper bulbs
2 KL Salt

Preparation method

How do you make this?

Take a large pot of minus 5 liters, put the shank and ribs in it.

Peel the carrots and add in their entirety.

Add the leek and parsley stems.

Wash the celery, peel the onions, pierce the cloves and add.

Also add the peeled toes look, thyme & bay leaf.

Put everything under water.

Bring everything to the boil, lower the heat and let it simmer for at least 2 hours, meanwhile a gray foam will form on the side, scoop it off as much as possible, so you get a nice clear broth.

Once the meat is butter soft and falls off the leg, you can sieve everything.

You can recover and eat the meat with some mustard in a stoemp, stew or in a salad with vinaigrette.

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