Recipe detail

Beef Beef broth

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine:  

Program steps

  • Preheating:
  • 220 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Remove the bones and place the broth in

2
Hot air
100 %
time icon Termination by time
time icon 12:00 hh:mm
probe icon 110 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
veal bones 1 kg
beef ribs 1 kg
vegetable oil 10 ml
cold water 3 l
carrot 200 g
celeriac 100 g
parsley root 100 g
leek (white part) 100 g
onion 2 pcs
tomato 1 pcs
garlic cloves 3 pcs
parsley 30 g
thyme 10 g
allspice 1 pcs
whole black pepper 8 pcs
bay leave 3 pcs
salt 3 g

Directions

Peel the root vegetables and cut into chunks. Clean the leek and cut in half. Rinse the bones, dry and brush with vegetable oil and place them on a GN container and put in the Retigo combi oven for about 7 minutes on 220°C on hot air. Place the bones, ribs, all the vegetables, herbs, spices and water into the deep 200mm GN container or you can use a big pot that you are able to fit into the Retigo combi oven. Set hot air, 110°C for 12 hours. Do not cover the GN container.

Recommended accessories

GN container Stainless steel full