Toast in a pan some slices of onion with skin until they are black.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Paloma broth ingredients: |
| 2 ud. Paloma 200 gr. ox (skirt) 1 ud. carrot 1 Rama cele 1 ud. onion 1 ud. leek 1 ud. tomato 1 dl. Wine from Jerez herbs aromatic salt |
Paloma broth ingredients:
2. Bone the pigeons by reserving the breasts.
3. Chop the ox meat, thighs and housings, and brown in the oven with a few drops of oil.
4. When they begin to toast, add vegetables (except tomato), clean and chopped, and let everything brown, moving it occasionally.
5. Drain the fat and place it in a pot, covering it with cold water.
6. Take the pot to the fire and when it boils, remove the foam and add the Jerez.
7. Leave it to the minimum or even leave the pot in a corner of the fire so that the broth never boil again.
8. Cook from 2 to 4 hours, and season at the end of cooking.
9. strain a fine cloth and remove the fat that may have remained on the surface.
10. To remove the fat, you can wait until the broth is cold, at that time it solidifies and it is easier to remove it.
