Servings
6 s
Ingredients
1844
- 1 Bay leaf
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Fennel seed
- 1/2 teaspoon Ground nutmeg
- 1/4 cup Black Peppercorns
1377
- 5 Onions; sliced 1/4" thick
- 1 teaspoon Garlic; crushed
- 3 tablespoons Butter
- 5 cups Water
- 1 1/2 cups Beer; use Pilsner Beer
- 1/2 tablespoon Maggi seasoning
- 4 tablespoons Beef base; See Note
Directions
- To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string.
- If you don’t have cheesecloth, use a coffee filter.
- Meanwhile, saute onions and garlic in butter until deep brown.
- Transfer to a saucepan and add the water and beer.
- Bring to a boil.
- Add the sachet bag of spices, the maggi Seasoning and the beef base.
- Simmer slowly for 30 mintues.
- Note: all-natural paste beef base is available at Albertsons.
- Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon.
- Taken from article by Linda Nygaard Danielson, Oregonian FoodDay, Jan.
- 21, 1997. Mastercook adapted by Brenda Adams,