Beef Broth

Ingredients

• 1 bundle of soup vegetables
• 700 g beef bones
• 1 bay leaf
• 3 peppercorns
• Salt
• 500 g beef fillet
• 150 g carrots (2 carrots)
• 150 g small kohlrabi (1 small kohlrabi)
• 150 g Celery Root (1 piece)
• 1 stalk leek
• 10 g parsley (0.5 bundle)

Instructions

1. 1.

   Wash, clean and cut soup vegetables into large pieces. Rinse bones, add them with vegetables and spices to a large pot. Add enough water to cover everything well. Salt heavily and bring to a boil.

2. 2.

   Skim off foam and simmer over medium heat for 1½–2 hours.

3. 3.

   Meanwhile rinse beef fillet under cold water and pat dry.

4. 4.

   Peel, clean and cut carrots, kohlrabi and celery root into bite‑size cubes. Slice leek lengthwise, wash, clean and cut into thin rings.

5. 5.

   Strain the broth and reserve. Measure out 1200 ml and bring to a boil in a new pot. Add meat and let it cook over low heat for about 40 minutes until tender.

6. 6.

   Meanwhile wash parsley, dry, strip leaves and chop.

7. 7.

   Remove meat from soup and let rest briefly. Then slice into thin strips.

8. 8.

   Add vegetables to the broth and simmer for about 10 minutes. Return meat, season with salt, divide among four bowls and sprinkle with parsley.