Beef Broth

Ingredients

• 500 g soup meat (e.g., beef brisket)
• 600 g beef marrow bones
• 2 tbsp Vegetable oil
• 1 onion
• 2 carrots
• 0.5 stalk leek
• 0.5 celery root
• 1 tbsp salt
• 1 tsp peppercorns
• 2 fresh bay leaves

Instructions

1. 1.

   Step 1: Rinse the meat and bones under running water.

2. 2.

   Step 2: Place both in a large pot and brown them in hot oil.

3. 3.

   Step 3: Peel and halve the onion. Peel and cut the carrots and celery root into rough pieces. Add the vegetables to the pot with the meat.

4. 4.

   Step 4: Add the salt, peppercorns, and bay leaves. Pour enough cold water over the mixture so that the meat is covered.

5. 5.

   Step 5: Bring the meat to a boil. Skim off the foam that forms. Reduce heat and simmer gently for about 2½–3 hours just below boiling point, adding more water as needed to keep the meat and bones submerged.

6. 6.

   Step 6: At the end of cooking, lift the meat and bones from the broth with a slotted spoon.

7. 7.

   Step 7: Strain the broth through a fine sieve into another pot, catching the vegetables. The finished broth can now be used further according to your recipe.