Madrilene Recipe – Eats Now

Name: Madrilene
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 parsnip; 6 whole cloves; 3 bay leaves; 1 small bunch fresh parsley; 1 veal knuckle; 2 pounds boneless round steak, cut into 1-inch cubes; 3 carrots, sliced; 1 large turnip, sliced; 2 stalks celery, cut into 1-inch pieces; 1 clove garlic, sliced; 10 whole peppercorns; 1 tablespoon plus 1/2 teaspoon salt, divided; 5 quarts water; 2 envelopes unflavored gelatin; 2 tablespoons beet juice (optional); 1/2 teaspoon celery salt; 1/4 teaspoon pepper; Fresh parsley sprigs

Servings: persons

1 parsnip
6 whole cloves
3 bay leaves
1 small bunch fresh parsley
1 veal knuckle
2 pounds boneless round steak, cut into 1-inch cubes
3 carrots, sliced
1 large turnip, sliced
2 stalks celery, cut into 1-inch pieces
1 clove garlic, sliced
10 whole peppercorns
1 tablespoon plus 1/2 teaspoon salt, divided
5 quarts water
2 envelopes unflavored gelatin
2 tablespoons beet juice (optional)
1/2 teaspoon celery salt
1/4 teaspoon pepper
Fresh parsley sprigs

1
Stud parsnip with cloves; set aside. Tie bay leaves and parsley together with string; set aside.
2
Combine veal knuckle and round steak in a large stock pot. Add studded parsnip, parsley-bay leaf bunch, carrots, turnip, celery, garlic, peppercorns, 2 1/2 teaspoons salt, and water. Bring slowly to a boil. Reduce heat; simmer, uncovered, 5 hours. Remove scum when necessary. Remove stock pot from heat, and cool slightly.
3
Strain mixture through a large colander or sieve lined with several layers of damp cheesecloth. (Discard meat and vegetables.) Return broth to clean stock pot; cover and refrigerate overnight.
4
Carefully lift off and discard solidified fat from top of broth. Clarify broth according to procedure.
5
Dissolve gelatin in a small amount of hot broth; add to remaining hot broth, stirring well. Stir in beet juice, if desired, to add color. Stir in remaining salt, celery salt, and pepper. Chill thoroughly.
6
Serve chilled in individual soup bowls. Garnish each serving with parsley sprigs.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 parsnip, 6 whole cloves, 3 bay leaves, 1 small bunch fresh parsley, and more.

Yes, Madrilene falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Madrilene

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