Basic Beef Broth

Ingredients

• 500 g beef bones
• 500 g soup meat (beef brisket)
• 1 bundle mirepoix (about 500 g)
• 1 onion
• 1 bay leaf
• 1 clove of mace
• 1 bundle parsley (about 20 g)
• 1 sprig thyme
• 1 sprig rosemary
• 10 black crushed peppercorns (about 3 g)
• 1 tsp salt (6 g)

Instructions

1. 1.

   Wash the bones thoroughly. In a pot bring water to boil and blanch the bones for 3 minutes over high heat. Transfer to a sieve and drain. Wash the soup meat as well. Clean, wash, and roughly chop the mirepoix.

2. 2.

   Peel the onion and thread the bay leaf onto the mace. Wash the parsley, thyme, and rosemary.

3. 3.

   Add all ingredients except salt to a sufficiently large pot. Fill with water until everything is well covered. Bring to a boil, season with salt, and simmer uncovered over medium heat for 25 to 30 minutes. Skim off any foam that forms during this time.

4. 4.

   Once no more foam appears, cover the pot almost completely with a lid and cook everything for about 2½ hours over low heat.

5. 5.

   After cooking, remove the bones and meat from the pot. Line a fine sieve (hair sieve) with a kitchen towel, pour the broth through it to strain. Skim off fat as desired before serving.