Beef broth schwyz style

 Today it is not for offal such as liver to be included in a beef  broth. In the past, however, this broth was prepared in large quantities once a week and then stored in earthenware pots and used for the following days'meals.


Ingredients: ( Preparation time: 3 hrs 30 minutes)


15 l. water


2 kg beef (flat ribs)
500 g ox liver


6 kg beef bones (chopped)


1.5 kg onions (lightly charred)


150 kg smoked belly pork


1 kg white cabbage


1 bouquet garni sprigs of savoury and parsley salt and pepper


1 sachet of spices (bay leaf, cloves,peppercorns, blades of mace)


Method:


Make a broth with the ingredients adding the different items according to their cooking time. Served on the first day as a boiled beef dish. On feast days or holidays poultry, pigeon, rabbit etc., can be added to broth.