Baked Rice Broth

Ingredients

for the broth:

500 g Beef (pulp)

1 Carrot

1 Onion

1 Bay Leaf

5 Black Peppercorns

Salt to taste

For the Baked Rice:

1 Egg

50 g Cheese

1 tsp Butter

1/2 cup Rice

Salt to taste

Rinse the beef, cut into medium cubes, and place in a saucepan. Place the saucepan on the stove and pour in 1.5 liters of cold water.

Add the coarsely chopped carrots and onions, bring to a boil, season with salt, skim off any foam, and simmer for 1 hour. Five minutes before the end of cooking, add the bay leaf and black peppercorns. 

Meanwhile, prepare the baked rice. Add the rice to boiling salted water, cook until tender, then drain in a sieve. Place the rice in a bowl, cool slightly, and mix with the egg.

Add the grated cheese to the rice and mix thoroughly.

Line a small baking dish with parchment paper and grease it with butter.

Pour the rice mixture into the dish and lightly press it down. Place the dish in an oven preheated to 180°C (350°F) and bake for 15 minutes.

Using a glass or cookie cutter, cut out patties from the rice casserole. Strain the finished meat broth and pour into cups. Place a rice patty in each cup, garnish with herbs, and serve.

 To give the broth a rich color and a pleasant aroma, you can pre-fry the chopped vegetables in a dry frying pan until golden brown.

Enjoy!