- 1 bunch soup base vegetables (leek, carrot, celeriac, parsley)
- 1 onion
- 1 kg beef bones (have the butcher chop them into pieces)
- 500 g beef for boiling
- 1 1/2 L water
- salt, pepper
- 1 bay leaf
- 1 clove
- 1 ts peppercorns
- 2 tbs brandy
- 1 bunch chives
Strips of pancake:
- 1 egg
- 125 ml milk
- 125 ml cream
- 125 g flour
1. Clean and finely cut the soup base vegetables. Rinse the onion and dap dry. With peel still on, halve the onion crosswise, place into the pot with the cut side down.
2. Heat the pot on highest level up to the roasting window, remove the roasted onion halves from the bottom and switch to a low level. Add the soup base vegetables and bones, brown while constantly stirring.
3. Add the meat and pour water over the top. Add a teaspoon of salt, pepper, bay leaf, and clove and stir. Cover with Secuquick softline and close.
4. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 45 minutes in the turbo area.
Strips of pancake:
5. Meanwhile, stir together the egg, salt, nutmeg, milk, cream and flour for the strips of pancake.
6. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level, add some batter and spread it around evenly.
7. As soon as the batter firms up, turn over and roast until done.
8. Roast the rest of the pancakes in the same way, slightly increasing the hob’s level if necessary. Let the pancakes cool, roll together, and cut into fine strips.
9. At the end of cooking time, depressurize Secuquick and remove it. Remove the meat, discard excess fat if necessary. Let the meat cool completely and finely dice.
10. Strain the beef stock and continue to cook, uncovered, for another approx. 10 minutes. Season to taste with salt, pepper and brandy.
11. Cut the chives into rings, add to the soup with the diced meat and the strips of pancake.
This recipe has been tested and approved by AMC.