Making Beef Stock

Ingredients

• 1 kg beef brisket
• 2 marrow bones
• 1 onion
• 1 large carrot
• 1 piece celery root (ca. 150 g)
• 1 stalk leek
• 1 tsp peppercorns
• 3 Juniper berries
• 1 bay leaf
• 1 stalk lovage
• 1 stalk Parsley

Instructions

1. 1.

   Peel the outer skin of the onion, cut it crosswise in half and brown it on the cut surfaces in a large pot. Remove from the pot. Add the trimmed meat and bones to the pot and fill with cold water so that everything is well covered. Bring to a boil. Reduce the temperature and let the broth simmer for about 3 hours just below boiling point. Skim off the foam that forms on the surface occasionally with a skimmer spoon. If necessary, add more water.

2. 2.

   Peel the carrot and celery root and cut into large pieces. Clean the leek and also cut into large pieces. Add to the broth about 45 minutes before it finishes cooking. Also add peppercorns, juniper berries pressed with the back of a knife, bay leaf and the herb stalks.

3. 3.

   Finally remove the meat and use as a garnish or otherwise. Wash a fine-mesh strainer or kitchen towel with hot water and wring out well. Lay it over a fine sieve and strain the soup. Best to ladle it in with a spoon.

4. 4.

   If desired, drain fat and further process according to use or serve seasoned with meat and vegetable garnish.