Nourishing beef broth with semolina dumplings

1. To make the semolina dumplings, combine milk, butter, salt and a little nutmeg in a small pot and bring to a boil. Stir in the semolina, turn off the heat and let it swell while stirring continuously for approx. 3 minutes.

2. Remove the parsley leaves from the stems and chop finely. Quickly stir the egg into the semolina mixture, followed by the parsley. Put the semolina mixture into a deep dish and let cool completely.

3. To make the beef broth, clean and dice the soup base vegetables. Rinse the onion, then pat dry. With peel still on, halve the onion crosswise and place into a pot with the cut side down.

4. Heat the pot on highest level up to the roasting window, switch to a low level, loosen the onion halves from the bottom of the pot, add the soup base vegetables and bones and briefly sauté while stirring.

5. Add the meat, water, salt and spices, then cover with the Secuquick softline and close the lid.

6. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 45 minutes

7. At the end of the cooking time, depressurize the pot and remove the Secuquick. Remove the meat from the pot and discard excess fat if necessary. Let the meat cool completely, then dice.

8. Strain the beef broth and continue to cook, uncovered, for another approx. 10 minutes. Season to taste with salt, pepper and brandy.

9. Slice the chives into rings, carve out small dumplings from the semolina mixture and add both to the soup, along with the diced meat and let rest for approx. 5 minutes.