Ingredients: Water, Onion, Cabagge, Celery, Garlic, Olive Oil, Thyme, Beef Meat & Bones (32% Front timming/Shank, Back bone, Brisket and Thin skirt). Carrot, Leek, Parsnip, Salt, Laurel.
We sauté the vegetables and the garlic with olive oil. We roast the meats and bones for 2 hours. We simmer all together at a low heat for 3 hours, with a light touch of laurel and thyme.
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