NATURAL MEAT BROTH
Basic Broth
Basic Broth
NATURAL MEAT BROTH
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.
| for 100 ml. | for 250 ml. * | |
|---|---|---|
| Energy value | 79 kJ / 19 kcal | 198 kJ / 48 kcal |
| Fat | 1,5 g | 3,8 g |
| Saturated fat | 0,7 g | 1,8 g |
| Carbohydrate | 0,2 g | 0,5 g |
| Sugars | 0,0 g | 0,0 g |
| Dietary fiber | 0,2 g | 0,5 g |
| Protein | 1,1 g | 2,8 g |
| Salt | 0,60 g | 1,50 g |
Celery
1 liter of Water, Meat and Veal Bones (32%: Blood sausage, Jarrete, Backbone, Skirt, Entraña), 1/2 Onion, 1/2 Carrot, 1/2 Leek, 1 Cabbage leaf, 1/4 of Garlic clove, 1 branch of Celery, 1/3 of Parsnip, Sea Salt, Extra Virgin Olive Oil, 1 Bay leaf, 1 pinch of Thyme
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