Quick Beef Broth

Ingredients

• 500 g soup meat (beef)
• 600 g marrow bones
• 1 large onion
• 2 carrots
• 1 stalk leek
• 1 piece celery (with greens)
• 1 handful lovage
• 1 sprig rosemary
• 1 sprig thyme
• 2 Bay leaves
• Salt

Instructions

1. 1.

   Wash the meat and bones under cold water.

2. 2.

   Halve the onion and brown it, cut side down, in a pressure cooker without fat on the bottom.

3. 3.

   Wash, trim, and roughly chop the soup vegetables. Wash the herbs. Add 2-2½ l cold water to the onion, then add the meat and marrow bones. Finally add 1 tsp salt and close the pressure cooker lid, leaving the latch slightly open.

4. 4.

   Place the pressure cooker on the stove and heat over high until steam escapes above the latch. Then seal the latch. Continue heating until the pressure gauge rises as per instructions. Reduce temperature to 1/4–1/3 and start cooking time. Simmer the beef broth for about 35 minutes, keeping the gauge up.

5. 5.

   After cooking, either leave the cooker on the stove until the pressure valve drops or carefully pour cold water over the lid until pressure falls. When the valve returns to its original position, open the lid. Remove the marrow bones; the marrow has separated from them. Strain the broth into another pot using a sieve. Use the meat and any vegetables as soup garnish.

6. 6.

   Let the broth sit briefly so fat rises to the surface. Then skim with kitchen paper: lay the paper on the surface, let it absorb the fat, lift and discard.