Ingredients
1 large onion
1 green cabbage
2 medium leeks
3 carrots
3 celery stalks
soup bones (if desired)
4-8 cups of water
whole cloves
whole peppercorns
whole garlic cloves, to taste
beef or tomato bouillon
one bottle (750ml) cabernet sauvignon wine
salt
Preparation
Slice onion in half. Stick cloves into the onion. Roughly chop all other vegetables. Add all veges and spices to a stock pot filled with the water and soup bones. Bring to a boil, then simmer for one hour. Add the wine. Simmer for 1 to 3 hours until the quantity of liquid is down by half. Strain out all vegetables. Salt to taste.
TO SERVE: Place stock in a fonue pot and keep over heat. Place raw beef and vegetables on platters to pass at table. Serve individual ramakins of sauce for dipping, such as bernaise and port wine reduction.
After the meal, the broth can be frozen and reused once more, or used as a soup base.
