Beef Broth

Ingredients

• 700 g through-cut beef
• 2 marrow bones
• 1.5 l cold water
• 1 Carrot
• 1 celery stalk
• 1 parsley root
• 5 peppercorns
• 1 small leek stick
• 2 Bay leaves
• 1 sprig thyme
• 1 onion
• Salt
• Pepper

Instructions

1. 1.

   Add the meat and marrow bones to a tall pot and cover with cold water. Bring slowly to a boil, skimming off foam as it rises.

2. 2.

   Wash, trim, peel, and roughly cube the vegetables; add them with peppercorns to the broth. Halve the leek stick, wash, and tie with bay leaves and thyme.

3. 3.

   Peel and halve the onion, then roast the cut sides on a stove top or in a pan until browned. Add everything to the broth, season with salt, cover, and simmer for about 2–2½ hours.

4. 4.

   Remove the meat. Line a strainer with a kitchen towel and strain the broth, seasoning again as needed.