Summary

Ingredients

• 0.25 ¼ celeriac
• 3 shallot (s)
• 2 carrot (s)
• 1 leek
• 2 cloves garlic)
• 1 piece (s) ginger, approx. 3 cm
• 1 bunch parsley, the stalks
• 1 ½ kg veal, off the shoulder
• 1 teaspoon black peppercorns
• 2 carnation (s)
• 4 grains allspice
• 1 bay leaf
• salt
• 200 ml white wine, sparkling
• 1 tablespoon oil

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Instructions

1. Dice the vegetables and lightly roast them with the meat in the oil, deglaze with the wine and pour water over them until the meat is covered.
2. Add the spices, bring to the boil, skim if necessary, reduce the temperature and let everything simmer for about 3 hours on a low heat.
3. Pour the broth through a strainer into another saucepan and boil it down for another hour at a low temperature.
4. Then fill the twist-off glasses and boil for 40 minutes at 100 ° C.