CookEat Recipe

Petite Marmite

Name: Petite Marmite
Ingredients: 2840 Millilitre Water — Boiling water, source three US quarts; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 907 Gramme Beef round — Beef buttock, source two pounds, tied; 2 Carrot — Medium carrots; 2 Turnip — Small turnips; 2 Leek — Leeks; 3 Branch Parsley — Parsley branches in herb bundle, removed after simmer; 3 Branch Celery — Celery branches; 1 White onion — Small white onion; 2 Clove — Cloves; 1 Bay leaf — Bay leaf; 1 Sprig Thyme — Sprig of thyme; 6 Peppercorn — Peppercorns; 0.25 Cabbage — Small washed cabbage; 6 French bread — Slices freshly toasted French bread; 0.5 Teaspoon Parsley — Chopped parsley for finish; 1906 source measure retained without conversion

Clear slow-simmered beef and vegetable broth poured over diced meat, vegetables and toast.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Bring three quarts water, salt and white pepper to boil. Tie beef buttock; add it and, only if chosen, identified clean edible beef/chicken/veal bones. Slowly return to boil and skim. Add peeled carrots and turnips; cover and boil ten minutes.
Step 2
Tie leeks, three parsley branches and celery branches; add with onion, cloves, bay, thyme, six peppercorns and quarter cabbage. Simmer continuously but exceedingly slowly for printed two and a half hours to yield clear broth; verify beef is safely cooked.
Step 3
Remove meat and all vegetables. Skim fat. Dice cooked beef into half-inch (1.3 cm) squares, edible vegetables except parsley into quarter-inch (0.6 cm) squares; put in hot soup tureen. Strain broth through clean cheesecloth over them. Add six fresh French-bread toast slices, scatter separate half-teaspoon chopped parsley and serve hot.

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