| rump veal |
1 kg |
| onion |
1 kg |
| rice |
500 g |
| hard sheep cheese |
150 g |
| salt and pepper |
|
| nutmeg |
|
| bouillon |
| capon |
1 |
| jung beef for soup |
500 g |
| beef for soup |
500 g |
| soup vegetables |
1 bunch |
| onion |
1 |
- Cook the bouillon with soup vegetables (leaves of parsley and celery, root parsley, celery, carrots and kale leaf) and meat. Young beef is the meat we get from cattle aged 12-14 months, which is difficult to 380-450 kg. Beef is meat from cattle aged 14-16 months old and heavy 450-500 kg. The best part for the soup is beef neck.
- Sauté finely chopped onion in oil or lard until it glazes. Add the veal chopped into dice and braise, adding the bouillon now and then to stop it from drying out, 6-8 hours. At the end of the braising, salt. You should have got a dense mixture, something like paté.
- Add the rice, and go on to simmer the rice, moistening with bouillon. Season with salt, pepper, nutmeg. Before serving, sprinkle abundantly with grated cheese.