Beef Broth

Ingredients

• 1 onion
• 2 carrots
• 0.5 stalk leek
• 0.5 celery root
• 500 g soup meat (e.g., beef brisket)
• 600 g beef marrow bones
• 1 tsp salt
• 1 tsp peppercorns
• 3 sprigs parsley

Instructions

1. 1.

   Halve the onion and brown the cut surfaces in a pan without fat until dark. Remove from the pan and let cool.

2. 2.

   Peel or clean the carrots, leek, and celery root, then cut into large pieces.

3. 3.

   Place the meat in a large pot with cold water and bring to a boil. Skim off the foam that forms. Reduce heat and simmer for about 2½–3 hours just below boiling point until cooked. Add more water if necessary so the meat and bones remain covered. After about 1 hour add the prepared vegetables, then after another 1½ hours season with salt, peppercorns, and parsley.

4. 4.

   At the end of cooking lift the meat, bones, and vegetables from the broth and strain the liquid through a cloth-lined sieve.