The Meat Broth is our sunday ritual. We enrich it with beaten eggs and we serve it with boiled meat and creamy mashed potatoes.
Ingredients for 4/6 people
500 g chuck tender
300 g oxtail
300g chicken
1 onion
1 carrot
1 celery stalk
1,5 salt tablespoons
7 L cold water
2 eggs
salt
pepper
Wood as required to light the stove and warm the hands at the first chill
Bring together the meat with the vegetables in a large pressure cooker. Cover with cold water, add salt and cook for 45 minutes in a pressure cooker. After the necessary time. Drain the meat from the broth. Strain the broth. Beat the eggs with a little salt and pepper. Put the broth in a large pot. Bring to a boil and pour in the beaten eggs. Cook the eggs, stirring with a fork without stopping. Serve the “stracciatella” egg into the broth, followed by boiled meat accompanied with mustard and salt flakes from Piran.